The Best Gluten Free Fish and Chips Recipe (2024)

FAQs

What is gluten free batter made from? ›

Steps to Make It. Gather the ingredients. In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin.

Fish and chips

Chips or fish with a gluten free batter cooked in the same oil as battered products using gluten are not gluten free. Even if the chips appear to be cooked separately, be aware that the oil is often rotated so the chip oil may have previously been used to cook battered fish – it is worth asking.

Crispy Cod.

Explore all of our delicious favorites, from cod with a perfect golden crisp to dirty chips with truffle and parmesan. Be warned, extreme hunger and cravings may ensue.

Make sure your oil is hot enough, otherwise too much will be absorbed into the chips and batter, resulting in greasy and soggy fish and chips.

Millet Flour: Not the most common flour, so it might take some searching. Gluten-free chefs swear by millet flour for breading pan fried meats and fish. It adds a light, almost sweet flavor and crumbly texture to foods, and is full of protein!

Other Ideas for Gluten-Free Breading:

Sweet rice flour. Brown rice flour. Crushed corn chips (or potato chips) Crushed Brown Rice Crispy Cereal.

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.

Hoisin sauce, oyster sauce, soy sauce and wheat noodles all contain gluten and should be avoided. Noodles used in takeways such as egg noodles or ramen noodles contain wheat and are unsafe for coeliacs. Rice noodles are a safe alternative! Seitan is often used to make mock meat dishes, and it is not gluten free.

Haddock. Many chefs prefer to use haddock for fish and chips instead. While it's not as flaky or as tender as cod, haddock carries a much more flavorful punch to it.

What is the best tasting fish for fish and chips? ›

Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.

Tips for the Crunchiest Fish and Chips

Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.

Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can. Be sure to keep notes about which flours you like and which you don't.

Two types of gum are typically used in gluten-free baking: xanthan and guar. Both of them functionally do the same job that gluten does -- hold the batter together and thicken it. Sometimes you'll see them together in a box of pre-made gluten-free flour or cake mix (or recipe); sometimes they appear separately.

Inadequate mixing: Consider using a stand mixer if you're finding the loaves to be denser than you like. It's certainly possible to get good results by mixing with a spoon or dough whisk, but you really have to work at it, to get a completely smooth mixture, and some of our readers are giving up too soon.