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Battered Fish and Chips

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Gluten free Battered Fish and Chips is not especially difficult to make. To enjoy the kind of fish and chips you crave the challenge is that you need to be comfortable with the process of deep-frying.

Deep-frying is a quick method of cooking yet I often hear people say it scares them or that the process is too difficult. A good set up is what makes deep-frying no big deal. Not having a set up is what makes people say it’s too much work.

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Organize For Success – Deep-Fryer vs Wok

If you own a deep-fryer great, but it’s not required. I deep-fry in my flat-bottom wok. It requires less oil, has a large surface area for cooking and already has a spot in my kitchen. If you don’t have a wok (you really should have a wok) you can still deep-fry in a pot. (Warning – That may just make you want to buy a wok.)

My set up includes:

My basic process is:

  • -pour the clean or used oil from the jug into the wok
  • -clip the thermometer onto the wok (it says on the thermometer deep-fry 375°F)
  • -cook then eat and allow the oil to cool
  • -set a large pyrex measuring cup in the sink then pour the cooled oil into the cup with confidence
  • -pour the oil back into the jug and use it a few times before discarding it.
  • -Write on the jug FOR DEEP-FRYING and store it in a different place than you store other oil.

The Chips

Since you have hot oil you might as well make the chips too. I have no idea why there are a dozen ingredients on the back of a package of frozen French fries but I won’t buy those. Just cut up potatoes and fry them, you can’t go wrong and you’ll get better after you do it a few times.

Easy Tartar Sauce

I would never buy tartar sauce in a bottle. It is made of things already in my fridge and since I don’t use it often that bottle would be there for a year. For something fast and easy mix a big blob of mayo, a spoonful of green relish and a squirt of lemon juice…or just squeeze fresh lemon on at the table. Done!

This tartar sauce is a step up. It has seven ingredients and if you like tartar sauce and keep those ingredients in your fridge you might want to try it. Mix leftover tartar sauce with tuna and more mayo to make tuna salad for lunch.


This recipe is adapted from America’s Test Kitchen – How Can It Be Gluten Free Cookbook volume 2. They do a lot of work to figure out what makes a recipe work and have published two gluten free cookbooks. They are packed with helpful information and I highly recommend these for anyone cooking gluten free.

Let me know in the comments below if you were inspired to try deep-frying or share a tip if you have one.

More Deep Fried Recipes

Calamari with Ancho Chile Mayo

Gluten Free Calamari with ancho chile mayo and lime salt
Calamari with Ancho Chile Mayo -photo credit Jim Little

Amusement Park Corn Dogs

Amusement Park Corn Dogs
Amusement Park Corn Dogs -photo credit Jim Little

Poutine with Ancho Chile Gravy

Canadian Poutine with Ancho Chile Gravy and cheese curds
Poutine with Ancho Chile Gravy -photo credit Jim Little

Vegetable Fritters (Pakoras)

A tray of Vegetable Fritters, also known as pakora.
Vegetable Fritters -photo credit Jim Little

Garden Greens with Asian Dressing and Crispy Bean Thread Noodles

Garden Greens with Asian Dressing and Crispy Bean Thread Noodles
Garden Greens with Asian Dressing and Crispy Bean Thread Noodles -photo credit Jim Little


1 cup brown rice flour (or half brown rice & half corn flour)
½ cup cornstarch
1 tsp baking powder
½ tsp baking soda
1½ tsp salt
⅛ pepper
1 cup club soda
1½ lb cod or haddock
¼ cup cornstarch for coating
4-6 cups oil for deep-frying
¾ cup mayonnaise
2 Tbsp capers, drained and minced
2 Tbsp green relish
1 Tbsp minced onion
1½ tsp vinegar
½ tsp GF Worcestershire sauce
½ tsp pepper
2 or 4 potatoes cut to the size you like


Combine brown rice flour, cornstarch, baking powder, baking soda, salt and pepper in a large bowl. Whisk to combine.
Whisk in club soda stirring until no lumps remain.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes.
Mix all ingredients together in a bowl. Set aside.
Put cornstarch in shallow bowl.
Pat fish dry with paper towel. Season with salt and pepper.
Dredge in cornstarch shaking off excess. Set onto clean plate.
Pour oil in wok and heat to 375°F.
Prepare paper towel lined plate to set fish on when removed from oil.
Prepare a baking sheet with metal rack and preheat oven to 200°F to keep fish warm before serving.
Dip fish into batter letting excess drip back into the bowl. Place into hot oil and fry for 1 minute. Work with 3-4 pieces at a time allowing the oil to come back to 375°F between batches. Repeat until all fish is cooked once.
Repeat the whole process. Dip the fish into the batter again, cooking until golden brown, about 2 minutes. Set onto paper towel lined plate.
Transfer fish to prepared baking sheet and place in oven to keep warm.
Add potatoes to oil in batches. Cook 3-4 minutes for thin fries, 5-6 minutes for larger homestyle fries.
Remove with strainer onto a paper towel lined tray.


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