Ingredients

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Fish: 1½ - 2 lbs white fish fillets, such as cod, haddock, or pollock, cut into 2-3 inch strips.

For Dredging: ¼ cup white rice flour, ½ tsp salt, ⅛ tsp pepper.

For the Batter:

1 cup gluten-free flour blend (a blend without cornstarch as a primary ingredient is recommended, like King Arthur Measure-for-Measure).

¼ cup white rice flour.

1 tbsp baking powder.

1 tsp salt.

½ tsp onion powder.

½ tsp garlic powder.

½ tsp Old Bay seasoning.

½ tsp paprika.

½ tsp black pepper.

1 egg, large.

12 oz cold gluten-free beer or club soda.

For Frying: cooking oil (canola, vegetable, or peanut), approximately 3 inches deep in a pot.

For Serving (Optional): Tartar sauce, lemon wedges, malt vinegar (note: traditional malt vinegar is not gluten-free).

For Chips (Fries):

900g potatoes, peeled and cut into chunky chips.

2 tbsp vegetable or rapeseed oil, for coating.

Salt and pepper to taste. 

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Instructions

1. Prepare the Fish: If using frozen fish, thaw it completely. Pat the fish fillets dry with paper towels to remove excess moisture, which helps the batter adhere better.

2. Dredge the Fish: In a shallow dish, combine the ¼ cup white rice flour, ½ tsp salt, and ⅛ tsp pepper. Dredge each piece of fish in this mixture, shaking off any excess.

3. Prepare the Batter: In a bowl, whisk together the gluten-free flour blend, ¼ cup white rice flour, baking powder, salt, onion powder, garlic powder, Old Bay seasoning, paprika, and black pepper. Whisk in the egg and the cold gluten-free beer or club soda. Let the batter rest for 5 minutes.

4. Heat the Oil: In a deep pot or deep fryer, heat 3 inches of cooking oil to 375°F (190°C). Maintain this temperature using a cooking thermometer. Note that the temperature will drop when adding cold fish.

5. Fry the Chips (Optional): While the oil is heating, prepare the chips. Cut the potatoes into ¼-inch slices and par-fry them in the oil for 2 to 3 minutes at 320°F (160°C). Place them on paper towels to cool completely. Increase the oil temperature to 350°F (175°C) and fry the chips a second time for 2-3 minutes until golden brown. Place on paper towels to drain and sprinkle with salt.

6. Batter and Fry the Fish:

7. Dip each dredged fish strip into the batter, ensuring it's completely coated.

8. Carefully lower a couple of coated fish strips into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding lowers the oil temperature too much and can result in greasy fish.

9. Fry for 3-4 minutes, or until the batter is golden brown and crispy, and the fish flakes easily with a fork.

10. Remove the fish with a slotted spoon and place on a paper towel-lined plate to drain excess oil. 

    Freezing Instructions

11. Cool Completely: Allow the fried fish to cool down completely to prevent sogginess when reheated.

12. Wrap Individually: Wrap each piece of cooled, fried fish individually in cling film or foil.

13. Store in Freezer Bag: Place the wrapped fish pieces in a heavy-duty freezer bag, squeezing out as much air as possible before sealing. Alternatively, you can flash freeze the fish on a tray until firm, then transfer to a freezer-safe container.

14. Freeze: Store the fish in the freezer for up to 2-3 months. 

    Reheating instructions

15. Thaw Overnight (Recommended): For best results, thaw the frozen fish in the refrigerator overnight. You can reheat from frozen, but the inner batter may be a bit soggier, according to a Facebook post from March 24, 2025.

16. Oven Reheating: Preheat your oven to 350°F (175°C). Place the thawed fish on a baking sheet lined with parchment paper or foil. Bake for 10-15 minutes, flipping halfway through, until heated through and crispy.

17. Air Fryer Reheating (Recommended): Place the thawed fish in the air fryer basket in a single layer (don't overcrowd). Reheat at 350°F (175°C) for 6-7 minutes, flipping halfway through. 

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Tips for the best results

Fresh Fish: Fresh fish works best as it has less moisture than frozen and thawed fish, making it easier for the batter to adhere.

Dry the Fish: Pat the fish fillets very dry before dredging to help the batter stick.

Maintain Oil Temperature: Use a thermometer and maintain the oil temperature at 375°F (190°C) for light and crispy fish. If the oil is too cool, the fish can become greasy.

Don't Overcrowd the Pot: Fry the fish in batches to allow enough space for the oil to circulate and maintain the temperature.

Keep Batter Ingredients Cold: Use cold egg and gluten-free beer or club soda for the batter right before frying.

Use White Rice Flour: This flour substitute fries up shatteringly crisp and less dense than other gluten-free flour blends, according to Snixy Kitchen. 

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Enjoy your delicious and crispy gluten-free fish and chips that can be made ahead and enjoyed later!