Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (2024)

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Being gluten-free doesn't need to mean forgoing proper fish & chips! My gluten free fish and chips recipe is super tasty, crispy, and LEGIT!

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (1)

Having spent some time on the east coast, I KNOW good, traditional fish and chips.

(Side note: Have you tried my ?)

Crispy, golden fish batter, encasing tender, juicy fish (Personally, I’m a fan of Atlantic Cod, but Pacific cod works well too.), french fries cooked up to golden perfection.

Douse it in proper vinegar... oh yeah.

The problem?

The neighbourhood fish & chip shop doesn’t have a gluten free menu, and neither do any of the food trucks I’ve seen that do fish and chips.

A couple of places locally do offer gluten-free fish and chips, but neither offer delivery.

The good news?

Making your own gluten free beer battered fish - and homemade fries - is easier than you may think! Most of the time involved is just waiting for the raw french fries to soak in water.

The 2 flours I use to make the gluten-free breading make the perfect batter not only for fish, but also for things like homemade onion rings.

Tasty, robust, and fries up perfectly!

This gluten free fish chips recipe will NOT disappoint even those who are fish N Chips purists - A proper battered fish and chip experience that’s perfect for the whole family!

A Note on Vinegar

Head’s up: vinegar can be a bit of a sticking point for some.

Much like with whiskey, most experts/associations agree that all vinegar is gluten free - even malt vinegar, which is distilled from a wheat preparation.

However, some people find themselves reacting to malt vinegar - so exercise caution.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (2)

Ingredients

If you’re used to gluten free cooking, most of these ingredients are pretty simple ones.

If you don’t already have them on hand, they should be easy to find in most larger grocery stores.

A few notes for you:

The Fish

I like to use fresh cod loins (about 1" thick) when I can get them, or thinner cod fish filets when I can’t.

That said, feel free to use whatever flaky white fish you like for fish and chips. Haddock and pollock are other popular options, and halibut is fantastic, when I’m feeling bougie!

Just note - The thinner the filet of fish, the shorter the cooking time. Keep an eye on it!

Gluten Free Flour Mix

As with all of my gluten free cooking and baking, I do NOT use an all purpose gluten-free flour mix, as they never live up to the functionality of plain flour - wheat flour - on anything close to a universal basis.

Plus, a lot of those mixes already contain things like xanthan gum or guar gum, which aren’t necessary or even good for a recipe like this.

For my gluten free batter for deep frying, I like to use a mix of :

1 ¼ cups Garbanzo (chickpea) flour
Rice flour - either White Rice Flour or Brown Rice Flour will work.

This combination makes for a fantastic batter - it is robust enough to hold together, fries well, tastes great, and gets nice and crispy.

It’s even a fantastic gluten free beer batter for making onion rings, FYI!

Just note: The raw batter will smell a bit “bean-y”. That smell/flavor from that is gone after frying, though.

Gluten Free Beer

You can use any kind of gluten-free beer you like - anything from a lager style, to a stout style beer.

Don’t want to use beer at all? Swap it out for soda water!

Frying Oil

When deep frying, you want to use a cooking oil that has a neutral flavour and a high smoke point.

I recommend using one of the vegetable oils, like canola oil, sunflower oil, or just plain “vegetable oil”. Peanut oil is another great option.

These oils are all great for deep frying - neutral flavours, high smoke point, low cost.

Everything Else

Rounding out this recipe, you will need:

Russet potatoes
1 Large egg
Baking powder
Onion Powder
Garlic Powder
Salt and pepper

... I just don’t have anything to add, for these ingredients!

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (3)

Equipment

As much as I hate deep frying food, IMHO proper crispy gluten-free fish & chips really does require it.

An actual deep fryer comes in handy for this recipe - you’ll be cooking at progressively hotter temperatures, and a deep fryer can monitor and regulate the oil to reach - and keep it at - those temperatures.

That said, I gave away my deep fryer several years ago, and just use a large, heavy bottomed pot whenever we need to deep fry something.

It’s a bit fussy - you’ll want to keep an eye on the oil temperature with a Deep Fry Thermometer.

I recommend heating on medium high until you’re 25 degrees short of the temperature you’re aiming for, then turning down the stove setting down to medium. I find it gives me a bit of better control over it.

When you come to the end of one frying step, feel free to turn the burner up a bit to get ready for the next one.

Homemade Tartar Sauce

I used to hate tartar sauce as a kid, but now I love it - IF I’m the one making it. The prepackaged retail stuff just doesn’t do it for me!

That said, it’s something I’ve never bothered keeping a recipe for, I just throw stuff together until it tastes right for whatever mood I’m in at the moment.

As a guideline:

1. Toss some Mayo in a small bowl, or a mini food processor.

2. At the very least, chop up some pickles and add them - along with a splash of pickle brine or lemon juice - and stir.

If you want to get fancier with it - I generally do - I’d suggest following a bit of an order of operation:

First, decide on your “chunky” items: pickles, capers, and olives.

Next, decide on your acids: Pickle brine, lemon juice, apple cider vinegar, etc. You’ll want just a small splash to start - you can adjust to taste, later!

Third is the “onion and garlic” area. Onions, shallots, green onion are popular choices,

Finally, your herbs, etc. Fresh or dried dill, parsley, tarragon, lemon zest, etc.

Once you’ve figured out what you want, just mix it up - or blitz it in the food processor. Season with salt and pepper, and adjust the acid, if you’d like.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (4)

How to Make Gluten Free Fish & Chips

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.

Ahead of Time

Cut potatoes into french fries, rinse well. Place into a large bowl of cold water for at last an hour, up to 24 hours.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (5)

Cook the Fries

Heat oil to 325 F (165 C) - you’ll want at least 3" of oil in your pot or deep fryer.

Since getting rid of my deep fryer, I tend to heat the oil to about 300 F on medium high or high heat, then turn it down to medium heat to slow it down a bit.

Remove fries from water, blot dry with paper towels.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (6)

In small batches, cook fries in the hot oil for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, spread out in a single layer on a baking sheet.

Note: For easier cleanup, line your baking sheet with parchment paper!

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (7)

Batter and Fry the Fish

Increase the heat of your oil to 350F (180 C) . As the oil is heating, make your batter:

In a large bowl, combine flours, baking powder, salt, pepper, and onion/garlic powders.

Add egg and beer, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (8)

After 5 minutes, check the batter consistency - it should drip easily off a spoon.

Thick batter will make a thicker, doughy coating on the fish, a thinner batter will make a lighter and crispier coating - feel free to thin to your desired consistency with a little more beer or water if you’d like.

Note: As pictured in the process shots, this is the thicker end of what you want the batter to look like.

The batch of gluten free fish and chips in the finished shots throughout this post used a batch of batter that was slightly thinner in consistency.

Pat the fish dry with paper towels, season on both sides with a little salt and pepper.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (9)

Gently dredge fish in garbanzo flour, shaking excess chickpea flour back into the bowl.

One piece at a time, dip fish into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (10)

Fry for a few minutes on each side, until golden brown and cooked through.

Use a slotted metal spoon to transfer fried fish to paper towels, to absorb excess oil.

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Crisp the Fries

Once the fish is cooked, turn the heat up to 375 f (190 C), and allow oil to reach temperature.

In small batches, re-fry the potatoes until browned and crispy, about 2-3 minutes per batch.

Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (12)

Use a slotted spoon to transfer cooked fries to a paper towel lined plate to absorb some excess oil, then toss with a bit of salt.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (13)

Serve!

Serve gluten free fish and chips hot, with vinegar, lemon slices, mushy peas / marrowfat peas, and/or tartar sauce.

Leftovers

This recipe is definitely best served fresh from the fryer.

If you have leftovers, though, let them cool to room temperature before transferring them to an airtight container in the fridge for up to 2 days.

The best way to reheat it is to microwave for 30 seconds to a minute, just to get the chill off it.

Then finish reheating in an air fryer for 2-3 minutes at 400 F.

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (14)

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (15)

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing the link on social media!

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (16)

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (17)

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4.75 from 4 votes

Fish and Chips

Being gluten-free doesn't need to mean forgoing proper fish & chips! My gluten free fish and chips recipe is super tasty, crispy, and LEGIT!

Prep Time15 minutes mins

Cook Time30 minutes mins

Resting time1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Main Course

Cuisine: British

Diet: Gluten Free, Low Lactose

Servings: 4 Servings

Calories: 764kcal

Equipment

  • Deep Fryer Or large, heavy bottomed pot

  • Candy thermometer

Ingredients

Fries:

  • 3 lbs Russet potatoes
  • Oil for frying vegetable oil, sunflower oil, or canola oil

Beer Battered Fish:

  • 1 ¼ cups Garbanzo chickpea flour
  • ¾ cup Rice flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • ¼ teaspoon Onion powder
  • ¼ teaspoon Garlic powder
  • 1 Large egg beaten
  • 1 ½ cups Cold gluten-free beer
  • 4 8 oz Boneless cod fillets or loins thawed if applicable
  • Salt and pepper
  • ½ cup Garbanzo flour for dredging

Instructions

Ahead of time:

  • Cut potatoes into french fries, place into a bowl of cold water for at last an hour, up to 24 hours.

Cook the Fries:

  • Heat oil to 325 F (165 C) - you’ll want at least 3" of oil in your pot or deep fryer.

  • Remove fries from water, blot dry. In small batches, cook fries for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.

Batter and Fry the Fish:

  • Increase the heat of your oil to 350F (180 C) . As the oil is heating, make your batter:

  • In a large bowl, combine flours, baking powder, salt, pepper, and onion/garlic powders.

  • Add egg and beer, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.

  • After 5 minutes, check the batter consistency - it should drip easily off a spoon. Thick batter will make a thick coating on the fish, a thinner batter will make a lighter and crispier coating - feel free to thin with a little more beer or water if you’d like.

  • As pictured in the process shots, this is the thicker end of what you want the batter to look like.

  • Pat the fish dry with paper towels, season on both sides with a little salt and pepper.

  • Gently dredge fish in garbanzo flour, shaking excess chickpea flour back into the bowl.

  • One piece at a time, dip fish into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

  • Fry for a few minutes on each side, until golden brown and cooked through.

  • Use a slotted metal spoon to transfer fried fish to paper towels.

Crisp the Fries

  • Once the fish is cooked, turn the heat up to 375 f (190 C), and allow oil to reach temperature.

  • In small batches, re-fry the potatoes until browned and crispy, about 2-3 minutes per batch. Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!

  • Use a slotted spoon to transfer cooked fries to a paper towel lined plate to absorb some excess oil, then toss with a bit of salt.

  • Serve gluten free fish and chips hot, with vinegar, lemon slices, and/or tartar sauce.

Notes

Nutrition information is not especially accurate.

It reflects the entire recipe - you won't be using all the batter, but all of the batter is included in the calculation.

In addition, the oil for frying is not factored in.

Best to just not look at nutrition at all, when having a scoff of fish and chips!

Nutrition

Calories: 764kcal | Carbohydrates: 113g | Protein: 59g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1071mg | Potassium: 2701mg | Fiber: 11g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 22mg | Calcium: 303mg | Iron: 7mg

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (18)

Related posts:

Gluten Free Chocolate Chip CookiesGluten-Free Fried ChickenGluten Free Chicken Nuggets

Beer Battered Gluten Free Fish and Chips Recipe - Beyond Flour (2024)

FAQs

What can I use as a replacement for beer battered? ›

In sum, carbonation and pH are the biggest factors in delivering a better batter-fried crust, so feel free to use bubbly substitutes such as nonalcoholic beer or seltzer water. PICK YOUR BUBBLY: Any of these carbonated drinks will lead to a light, tender batter-fried crust.

Can celiacs eat battered fish? ›

ALL foods made from wheat, barley, rye and their flours must be avoided: Bread, cakes, biscuits and pasta. Breakfast cereals made from these grains. Many manufactured and processed foods – fish fingers, chicken nuggets and all breaded and battered fish and meat, pastry, scotch eggs and yogurt with muesli.

What is a substitute for fish batter? ›

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl. Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.

Can I use Sprite instead of beer in batter? ›

The use of beer is recommended as the fizz in the beer is what lends the batter its light, airy texture. If you really must substitute for a non-alcoholic version, use soda water or carbonated drinks such as Sprite instead. Combination of 75% plain flour + 25% rice flour to keep batter crispy!

Can I use water instead of beer in beer batter? ›

That same carbonation and the slight acidity of the beer also helps create a batter that's very tender and flaky. You can get these same results with bubbly water or a NA beer. Don't use sugary sodas or other drinks, though—they are too sweet for this fish recipe.

Are McDonald's fries gluten-free celiac? ›

The items on our menu that are free from ingredients containing gluten include our French Fries, which are cooked in dedicated fryers using a non-hydrogenated vegetable oil; Hash Browns; Fruit Bags; Carrot Sticks and Shaker Side Salad® with Balsamic Dressing; as well as some McFlurry® desserts, such as the Crunchie and ...

What is gluten-free batter made from? ›

Mix together Flour Blend, tonic water, corn starch and beaten egg. Let batter rest for 15 min.

Is cornstarch gluten-free? ›

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

What can I use to fry fish instead of flour? ›

Here's how: Replace the all-purpose flour with finely ground cornmeal, use rice or oat flour instead of all-purpose flour, use a gluten-free mix, usually made from a base of potato starch, rice flour, or garbanzo flour, or use almond meal to coat the fish, but be mindful of tree nut allergies.

Why add baking powder to fish batter? ›

Fish Batter Ingredients

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.

Should you put egg in fish batter? ›

In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt. Stir with a wooden spoon to combine. Make a well in the center of the dry ingredients and add the eggs and milk. Stir to combine and until no dry bits remain and a smooth batter forms.

Should I put an egg in my beer batter? ›

Beat in one egg.

Some people leave this step out and just stick to a basic beer-and-flour batter, which is perfectly effective. But, beating in an egg helps to add a little body and golden richness to the batter, helping it to crisp up a little more nicely.

What is the best beer for fish and chips batter? ›

Pabst Blue Ribbon is an inexpensive beer that can be easily mixed within the batter. One of the reasons we love using this beer style is that it does not alter the taste of the pairing like some dark or more bitter beers.

Why is my beer batter not crispy? ›

The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn't cut it – the batter goes soggy within minutes!

What is a good substitution for beer in a recipe? ›

Easy Substitutions

You can use chicken broth, ginger ale, white grape juice, or white wine if your recipe calls for a light beer. Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or co*ke instead of dark beer.

What other liquid can you use to batter foods? ›

Club soda adds a light, crisp texture: Using cold club soda in the place of water or other liquids when making a batter introduces carbonation into the mix, adding an additional crunch that goes beyond basic batters.

What is a good substitute for vodka in batter? ›

If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.

Can you substitute club soda for beer batter? ›

The fish in this iconic sandwich is super crispy and super light, thanks to the combination of flour, cornstarch, baking powder, and lager, a type of beer that is more bubbly than most others. For non-beer drinkers, club soda is a perfect alternative.

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