Gluten-Free Fish and Chips

How to Make Gluten-Free Fish and Chips

1. 1

   Step 1: Prep and parboil the chips

   Cut the peeled potatoes into 1/2–3/4" thick fries, rinse under cold water until the water runs clear to remove surface starch, then place in a pot and cover with cold water. Add 1 tsp of the kosher salt and bring to a gentle simmer; cook 5–7 minutes until just tender but still holding shape. Drain thoroughly and let steam-dry in the colander for a few minutes, or place on a tray to cool — removing surface moisture is key for crispness. While potatoes cool, you can pat fish dry and refrigerate for battering later.

   For this step

   • 2 largeRusset potatoes (for chips), peeled and cut into 1/2–3/4" thick fries
   
2. 2

   Step 2: Make the cold, gluten-free batter

   Whisk together the rice flour, cornstarch and baking powder in a bowl until evenly combined. Slowly whisk in the cold gluten-free beer (or sparkling water) until you have a thick, slightly lumpy batter that will coat a spoon; do not overmix. Let the batter rest in the fridge for 10 minutes — the cold liquid and cornstarch make a light, crisp crust. If it becomes too thick after resting, stir in a tablespoon of cold water or beer to loosen slightly.

   For this step

   • 1 1/2 cupsWhite rice flour
   • 1/2 cupCornstarch
   • 1 tspBaking powder
   • 1 cupGluten-free beer (cold) or cold sparkling water
   
3. 3

   Step 3: Heat oil and fry chips (first fry)

   Pour the oil into a heavy, deep skillet or deep pot to a depth of about 1–1.5 inches and heat over medium-high until it reaches approximately 325–350°F (160–180°C). Fry the potatoes in small batches for 4–6 minutes until they are cooked through but not deeply colored; remove with a slotted spoon and drain on a rack or paper-lined tray. Keep batches warm in a low oven (200°F/95°C) while you finish frying the rest. Maintaining steady oil temperature prevents sogginess and prepares them for the final crisping step.

   For this step

   • 2 cupsVegetable oil (neutral oil) for frying
4. 4

   Step 4: Batter and fry the fish

   Season the fish fillets lightly with the remaining kosher salt and freshly ground black pepper, then pat dry. Dust each fillet very lightly with a bit of rice flour or cornstarch (this helps the batter adhere), then dip into the chilled batter, letting excess drip off. Fry the battered fillets in the hot oil (increase temperature to 350–375°F / 180–190°C if needed) for about 3–5 minutes per side, turning once, until a deep golden brown and the fish flakes at the thickest part. Transfer to a rack to drain and rest briefly — don’t stack the fish or it will steam and lose crispness.

   For this step

   • 1 1/2 lbWhite fish fillets (cod, haddock or similar), boneless, skinless, about 4–6 oz each
   • 1/2 tspFreshly ground black pepper
   
5. 5

   Step 5: Double-fry chips for extra crisp

   Return the par-fried chips to the hotter oil in small batches and fry 1–2 minutes until deeply golden and crisp, then drain on a rack and season immediately with a pinch of salt. Double-frying removes excess moisture and gives the signature crunch without burning. If you prefer a single fry, give them a little longer in the first fry and drain well, but the double-fry yields the best texture.
   
6. 6

   Step 6: Finish and serve

   Plate the hot fish and chips while crisp and serve immediately with lemon wedges, malt vinegar or your favorite tartar sauce on the side. For best results, serve in single layers (not stacked) so steam doesn't soften the crust — enjoy while piping hot for maximum contrast between tender fish and crunchy batter.
   

1. Cut the peeled potatoes into 1/2–3/4" thick fries, rinse under cold water until the water runs clear to remove surface starch, then place in a pot and cover with cold water. Add 1 tsp of the kosher salt and bring to a gentle simmer; cook 5–7 minutes until just tender but still holding shape. Drain thoroughly and let steam-dry in the colander for a few minutes, or place on a tray to cool — removing surface moisture is key for crispness. While potatoes cool, you can pat fish dry and refrigerate for battering later.
2. Whisk together the rice flour, cornstarch and baking powder in a bowl until evenly combined. Slowly whisk in the cold gluten-free beer (or sparkling water) until you have a thick, slightly lumpy batter that will coat a spoon; do not overmix. Let the batter rest in the fridge for 10 minutes — the cold liquid and cornstarch make a light, crisp crust. If it becomes too thick after resting, stir in a tablespoon of cold water or beer to loosen slightly.
3. Pour the oil into a heavy, deep skillet or deep pot to a depth of about 1–1.5 inches and heat over medium-high until it reaches approximately 325–350°F (160–180°C). Fry the potatoes in small batches for 4–6 minutes until they are cooked through but not deeply colored; remove with a slotted spoon and drain on a rack or paper-lined tray. Keep batches warm in a low oven (200°F/95°C) while you finish frying the rest. Maintaining steady oil temperature prevents sogginess and prepares them for the final crisping step.
4. Season the fish fillets lightly with the remaining kosher salt and freshly ground black pepper, then pat dry. Dust each fillet very lightly with a bit of rice flour or cornstarch (this helps the batter adhere), then dip into the chilled batter, letting excess drip off. Fry the battered fillets in the hot oil (increase temperature to 350–375°F / 180–190°C if needed) for about 3–5 minutes per side, turning once, until a deep golden brown and the fish flakes at the thickest part. Transfer to a rack to drain and rest briefly — don’t stack the fish or it will steam and lose crispness.
5. Return the par-fried chips to the hotter oil in small batches and fry 1–2 minutes until deeply golden and crisp, then drain on a rack and season immediately with a pinch of salt. Double-frying removes excess moisture and gives the signature crunch without burning. If you prefer a single fry, give them a little longer in the first fry and drain well, but the double-fry yields the best texture.
6. Plate the hot fish and chips while crisp and serve immediately with lemon wedges, malt vinegar or your favorite tartar sauce on the side. For best results, serve in single layers (not stacked) so steam doesn't soften the crust — enjoy while piping hot for maximum contrast between tender fish and crunchy batter.