Supreme Gluten-Free Fish And Chips Recipe
My gluten-free fish and chips recipe is a quick and tasty Coeliac-friendly take on the classic English dish.
Who doesn’t like a cheeky takeout now and again?
But when you live with a condition like Coeliac Disease take-out meals can be a minefield, I have learned the hard way.
Establishments sometimes claim dishes are gluten-free but don’t always state they are cooked together with gluten-containing ingredients, therefore causing cross-contamination.
Not to be put off I set about creating my version of a ‘take out night’ and my gluten-free fish and chips were born.
Table of Contents
What you’ll love about this recipe
- Crispy, golden batter that’s 100% gluten-free
- Flaky, tender fish that melts in your mouth
- Perfectly seasoned chips (or fries for our American friends)
- A healthier twist on the classic with oven-baked options
- Easy to make at home, saving you from dodgy takeaways
Ingredients
Fish: For this recipe, you’ll need 2 pieces of white fish fillets. Cod or haddock work brilliantly. Make sure they’re skinless and boneless for easy eating.
Coating: The star of the show is our gluten-free coating. You’ll need 100g of gluten-free plain flour. This combo creates a light, crispy coating.
Seasoning: To give our fish some oomph, we’re using 1 tsp of salt and 1/2 tsp of black pepper. Simple but effective!
Chips: For proper British chips, you’ll want 4 large potatoes. Maris Piper or King Edward are top choices. We’ll also use 2 tbsp of vegetable oil to get them nice and crispy.
Vegetables: Don’t forget your greens! We’re adding 200g of frozen peas for a pop of colour and nutrition.
Instructions
First things first, let’s prep our chips. Peel the potatoes and cut them into thick chips. Pop them in a pan of cold water and bring them to a boil. Let them simmer for 15 minutes, then drain and shake in the colander to rough up the edges.
Now for the crispy bit. Preheat your oven to 220°C (200°C fan). Spread the chips on a baking tray, drizzle with oil, and give them a good shake to coat. Bake for 20 minutes, then flip and bake for another 20-25 minutes until golden and crispy.
While the chips are doing their thing, let’s sort out our fish. In a bowl, mix the gluten-free flour, herbs, salt, and pepper.
Time to fry! Heat oil in a large, deep pan or fryer to 180°C. Dip each fish fillet in the batter, letting the excess drip off, then carefully lower into the hot oil. Fry for 8-10 minutes until golden and crispy, then drain on kitchen paper.
Last but not least, cook those peas according to the packet instructions. And there you have it – proper gluten-free fish and chips!
What to serve with gluten-free fish and chips
No fish and chips meal is complete without some classic sides. Whip up some tartar sauce by mixing mayonnaise, chopped gherkins, and capers. It’s the perfect tangy companion to your crispy fish.
Don’t forget a wedge of lemon! A good squeeze over your fish adds a lovely fresh zing that cuts through the richness.
And of course, what’s fish and chips without a bit of salt and vinegar? Sprinkle some sea salt and a splash of vinegar over your chips for that authentic chippy experience. Ensure that you don’t pick malt vinegar, as that is not gluten-free.
If you’re feeling extra indulgent, why not serve with a side of mushy peas? They’re a classic British accompaniment that adds a lovely creamy texture to your meal.
Are you ready to try my gluten-free fish & Chips recipe? Then let’s get started:
Gluten-Free Fish And Chips Recipe
Equipment
- Oven
- Frying pan
- Slotted Spatula
- Sharp Knife
- Mixing Bowl
- 2 Side Plates
- Measuring Scales
Ingredients
- 2 100g Fresh fish fillets (I used cod)
- 4 Large Potatoes
- 100 g Plain gluten-free flour
- 1 Egg Egg beaten
- 1 tbsp Italian herbs
- 1 tbsp Slat & pepper
- 1 Fresh lemon to garnish (optional)
Instructions
- Peel and wedge the potatoes.
- I tend to oven-cook my chips, I coat them in a little rapeseed oil and Italian herbs. Oven temperature at 200℃ or gas 6 for 30-40 minutes.
- Set up your fish batter station: A plate with plain gluten-free flour and a plate with beaten egg.
- Dip your fish into the beaten egg, then dip into the gluten-free flour to coat it.
- Shallow-fry your battered fish fillets ( follow the manufacturer's instructions). Mine normally take between 8-10 minutes depending on how thick the fillets are. Always make sure the fish is fully cooked.
- Load up your plate and enjoy.
Nutrition
If you like my gluten-free Fish & Chips then you should definitely check out my gluten-free Fish cakes.
It was rumoured that the late Queen of England was a big fan of champagne with her fish and chips, so this would be a great time to check: is champagne gluten-free?
Gluten-free fish and chips tips
Avoid Cross-Contamination
If you’re preparing gluten-free fish and chips in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently asked questions
Can coeliacs eat battered fish?
The short answer? Traditional battered fish is a no-go for us, I’m afraid. But don’t despair! There are some brilliant gluten-free options out there. You can whip up your own delicious gluten-free battered fish at home using special gluten-free flour and batter mixes.
Some chip shops are even getting savvy and offering gluten-free options – just make sure they’re using separate fryers and utensils to avoid any sneaky gluten contamination. Always ask about their preparation methods and ingredients.
What is gluten free batter made from?
Typically, a gluten-free batter is made from a mix of gluten-free flours – think rice flour, cornflour, or even chickpea flour. Some recipes throw in a bit of gluten-free baking powder to give it a lovely light texture.
Now, here’s the fun part: instead of regular beer (which often has gluten), we can use sparkling water or gluten-free beer to create those beautiful bubbles that make the batter nice and crisp.
You might also find recipes using eggs to help bind everything together. And of course, we can’t forget the seasoning – a pinch of salt and perhaps some herbs or spices to give it that extra oomph. It’s amazing how with a few tweaks, we can still enjoy that classic fish and chip experience without the tummy trouble!
Other gluten-free fish recipes
- Irresistible Gluten-Free Fish Cakes Recipe
- Gluten-Free Fish Risotto Recipe
- Creamy Gluten-Free Fish Pie Recipe
- Gluten-Free Fish Stir-Fry Recipe
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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This gluten-free fish and chips recipe is a fantastic alternative for anyone with gluten sensitivities. It delivers all the classic flavors without compromise. The batter, made with gluten-free flour and beaten eggs, is crisp and airy, perfectly complementing moist, flaky fish like cod or haddock.
The recipe is super simple to follow and delicious! I had mine with tartar sauce, mushy peas, and gluten-free vinegar for a proper British experience. It’s a delightful, gluten-free twist on a classic.
Crispy, golden, and honestly better than most takeout I’ve had.
Finally, a gluten-free version of the classic British dish that’s crispy, golden, and absolutely satisfying.
I never thought I’d enjoy fish and chips again until I tried this recipe; it’s just like the traditional version!