Don’t miss out on a classic! Learn how to make the best Gluten Free Fish and Chips with this tasty recipe. Tastes just like the original, maybe better!
This story starts with our trip to Universal Studios Florida for my son’s birthday this year. We were all so excited to sit down and eat at the Leaky Cauldron in the Wizarding World of Harry Potter we didn’t know what to do. They had a gluten free menu that included a delicious Chicken Sandwich, but my son was really watching us eat our fish and chips. I decided right then that I needed to find the best Gluten Free Fish and Chips recipe and give it a whirl.
I started searching for recipes and tweaking them here and there until I found the perfect combination. This is now one of our go-to meals at our house, and an added bonus if we turn Harry Potter on.
While this recipe may seem like it has a lot of steps, it is very easy. Heat your oil in a skillet or fryer to 320 degrees.
In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
Pat the fish fillets dry with paper towels. If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.
I have tested this recipe by making it without eggs. It works beautifully. Simply omit the eggs, you may need to add a few tablespoonfuls more sparkling water/beer. I also added about 1/2 tsp of paprika to add some color to the batter. Other than that, everything in the recipe stays the same.
- You don’t need a special fryer. A deep cast iron skillet works perfectly.
- Yes, all the steps are necessary. It really makes a difference in the coating.
- You can use fresh or frozen Cod. We have tried both and can’t tell a difference.
- Handmade chips are optional. I typically buy a bag of steak fries and toss them in the oven while the fish is frying. Just makes things a bit easier.
- Can’t find gluten-free beer? Use Club Soda or a Lemon flavored Sparkling water for a fun twist.
Gluten Free Fish and Chips
- Vegetable oil for frying
- 1 cup gluten free baking mix or gluten free flour mix
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon Old Bay seasoning
- 2 egg yolks
- 3/4 cup gluten-free beer or soda water
- 1 pound cod tilapia, or pollack fillets
- 1/2 cup cornstarch
- Tartar sauce
- 5 Yukon Gold potatoes about 1½ pounds
- In a deep cast iron skillet, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
- Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown.
- Don’t have time, you can use frozen steak fries instead of fresh potatoes.
- In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
- Pat the fish fillets dry with paper towels. If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.
- If you don’t want to make this gluten free you can substitute a regular beer and all-purpose flour instead of gluten-free baking mix.