Who says you have to miss out on the golden, crispy goodness of fish and chips just because you’re gluten-free? Whether you’re coeliac or simply avoiding gluten, our gluten-free fish and chips recipe has been a favourite among readers for over 10 years – and for good reason! With a light, crispy batter and perfectly cooked chips, it’s everything you love about this classic dish, minus the gluten.
What Makes This Gluten-Free Beer Battered Fish Recipe So Popular?
We’ve tested and perfected this recipe to ensure that every bite is as good as the traditional version. Here’s why people love it:
- Crispy, golden gluten-free fish batter – Light yet crunchy, just like the real deal.
- No compromise on flavour – Gluten-free flour combined with gluten-free pale ale creates the perfect texture.
- Simple ingredients – No complicated substitutes, just great results.
- Perfect for the whole family – Even those who aren’t gluten-free will love it!
How Do We Achieve the Perfect Gluten-Free Batter?
The secret lies in our carefully chosen ingredients. A combination of gluten-free flour, gluten-free pale ale and a dash of gluten-free baking powder gives the batter its signature crunch while keeping it light and airy. No heavy, soggy coatings here!
Make It at Home Today!
Whether you’re cooking for a gluten-free family member or just want to try something different, this recipe is a must-try. Get ready to enjoy the best gluten-free fish and chips – a meal that’s every bit as satisfying as the traditional version. For something a little different, we recommend serving your gluten-free beer battered fish with crispy baked potatoes.
Gluten-Free Beer Battered Fish
Ingredients
- 1½ cups plain flour gluten-free, plus extra to coat
- 1½ cups pale ale gluten-free
- 1½ teaspoon baking powder
- 4 flathead fillets large boneless
- Vegetable oil for deep frying
- Baked potato or chips to serve
Instructions
- Place flour in a large bowl and make a well in the middle.
- Add beer and baking powder and stir to combine. Do not over beat.
- Coat each fish fillet in a little extra flour, then tip into batter and coat well. Shake of any excess batter.
- Heat oil in a large saucepan over medium heat.
- Carefully place each fillet in the hot oil and fry for 5-10 minutes (depending on the thickness of the fillet) until the batter is golden brown and crisp.
- Remove from oil and drain on kitchen paper before serving.
- Serve immediately with baked potato or chips.
Gluten-Free Beer Battered Fish: Image Brandee Meier
This recipe first appeared in Issue 3 of Australia Gluten-Free Life. For more delicious gluten-free recipes pick up a copy of Issue 3 from our store today.
