Enjoy fish and chips again with our delicious gluten-free beer batter.

You can put Friday evening fish & chips back on the menu with our delicious gluten-free beer batter.

Prep Time 5 minutes

Cooking Time 10 minutes


1½ cups gluten-free plain flour, plus extra to coat

1½ cups gluten-free pale ale

1½ teaspoon gluten-free baking powder

4 large boneless flathead fillets

Vegetable oil, for deep frying

Baked potato or chips, to serve


  1. 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.
  2. Coat each fish fillet in a little extra flour, then tip into batter and coat well. Shake of any excess batter.
  3. 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.
  4. 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.