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.

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.

The most prominent variations of fish and chips are due to the different types of fish used. The highest quality shops use Atlantic cod, rock (sometimes referred to as rig), plaice, skate, scampi, and Haddock.

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.

Temperature is the key to crispy fish and chips

To ensure the correct temp, keep a deep-frying thermometer on hand, eliminating guesswork. Also, avoid overcrowding your pan; doing so can cause your oil's temperature to drop, leading again to uneven cooking and oil-logged sogginess.

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.

As mentioned above, gluten-free starches include cornstarch, arrowroot starch, tapioca starch/flour, and potato starch. In baking they are- for the most part- interchangeable. That said, tapioca starch on its own can bake up tough. Blend it with potato starch or cornstarch for a softer end product.

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.