Gluten Free Fish and Chips
Fish and chips is one of those comfort food classics that can feel completely off the table when you're avoiding gluten — but this version brings it back in full, glorious fashion. The batter is built on rice flour and cornstarch, with a cold gluten free lager whisked in to create that signature light, airy crunch you'd expect from a proper chippy. Smoked paprika and garlic powder add just enough depth to make every bite interesting, while the double-dredge technique ensures the coating actually sticks to the cod and fries up beautifully golden. The chips are oven-roasted at high heat until the edges are crisp and caramelized, so you're not juggling two pots of hot oil at once — a genuinely smart move. Patting the cod dry and seasoning it well before battering makes a real difference in the final texture, keeping the fish tender and flaky inside while the exterior stays audibly crisp. This recipe serves 4, making it a solid weeknight dinner or a weekend treat that the whole table can enjoy without anyone feeling like they're eating a compromise version of anything.
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Learn more →Ingredients
4 servings
For the chips
- 2 lbs russet potatoes (about 4 medium), scrubbed
- 3 tbsp vegetable oil
- 1 tsp fine sea salt
For the batter
- 1 cup rice flour, plus more for dredging
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup gluten free lager or pale ale, cold
For the fish
- 4 cod fillets (about 6 oz each), patted dry
- vegetable oil, for deep frying (about 2 quarts)
- salt and pepper, to taste
For serving
- malt vinegar or lemon wedges, for serving (optional)
Can be omittedmalt vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Cut the potatoes lengthwise into ½-inch-thick planks, then cut each plank into ½-inch-wide chips. Do not peel. Place on a rimmed baking sheet, drizzle with 3 tbsp vegetable oil and 1 tsp salt, and toss to coat evenly. Spread in a single layer with space between each chip.
- 2
Roast the chips for 25 minutes, then flip each chip with tongs and continue roasting for another 15–20 minutes, until deep golden and crisp at the edges with a tender interior when pierced with a fork. Transfer to a wire rack and keep warm in the oven at 200°F (95°C) while you fry the fish.
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