Gluten Free Extra Crispy Fried Fish

Published on Nov 09, 2016

  by   Kristina Stosek

14 reviews

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
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Gluten-free crispy fried fish is adored by fish lovers. Crispy fried fish and chips are one iconic dish that the UK is known for worldwide. The outer layer of the fish is coated in a golden-brown, crunchy batter with crispiness in every bite. The tasty crispy coating is the perfect combination with freshly fried, tender, juicy fish. 

fried fish dipped in tartar sauce


Whether served as fish and chips, in a sandwich, or as part of a seafood platter, it’s always a popular choice when craving something delicious with an extra crispy coating.


Creating a gluten-free batter for fried fish that’s extra crispy requires a combination of the right ingredients and cooking techniques. Here are important tips to help you achieve that perfect crunch without the gluten:

raw cod fillet coated with rice flour

Prepare the Fish:

Pat dry the fish fillets using paper towels to remove excess moisture. This step is crucial for achieving crispy results.

Use cold sparkling water or gluten-free beer in the batter. The carbonation helps create air bubbles, resulting in a lighter and crispier texture.

coating raw fish with batter

Coat the Fish:

Coat each fish fillet into rice flour first, then the batter, ensuring it’s fully coated. Allow any excess batter to drip off before frying.

Preheat the Oil:

Heat oil in a deep fryer or large skillet to 350-375°F (175-190°C). Maintaining the correct oil temperature is key to crispy frying.

frying fish in oil

Fry the Fish:

Carefully place the battered fish into the hot oil, a few pieces at a time, depending on the size of your fryer or skillet. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy results.

Fry the fish for 3-5 minutes per side, or until golden brown and crispy. The exact cooking time will depend on the thickness of the fish fillets.

Use a slotted spoon or tongs to remove the fried fish from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve Hot:

Serve the crispy gluten-free fried fish immediately while it’s hot and crispy. You can accompany it with tartar sauce, lemon wedges, or your favorite dipping sauce.

gluten free fried fish with sides of tartar sauce and malt vinegar


French Fries, Sweet Potato Fries, or Potato Wedges:

Classic and always satisfying, crispy fries, seasoned potato wedges, or Smashed Crispy Potatoes with Garlic Herb Lemon Butter & Parmesan Cheese are a natural companion to fried fish. The contrast in textures and flavors works beautifully.


Creamy coleslaw adds a refreshing crunch and a hint of acidity that balances out the richness of the fried fish. It’s a classic pairing that never disappoints.

Gluten-Free Cornbread:

Whether served as muffins, slices, or squares, cornbread complements fried fish wonderfully. Its slightly sweet flavor and crumbly texture are a great contrast to the crispy fish.

Sautéed Greens:

Cooked greens such as spinach, kale, or our favorite Hearty Cabbage with Collard Greens add a nutritious addition to your meal.

Macaroni and Cheese:

Creamy and cheesy macaroni and cheese is a comforting side dish that pairs well with fried fish.

Cooked Beans:

Sweet and savory White Beans with Tomatoes and Garlic is a side dish that pairs well with fried fish.

raw cod fillet



  • Cod: Cod is a classic choice for fish and chips due to its mild flavor and flaky texture. It holds up well to frying and develops a crispy exterior while remaining tender and moist on the inside.
  • Haddock: Similar to cod, haddock is another white fish with a mild flavor and firm texture that works well for frying. It produces deliciously crispy and golden-brown fillets when coated in batter.
  • Pollock: Pollock is often used as a more affordable alternative to cod or haddock. It has a mild taste and a firm, slightly flaky texture, making it suitable for frying in batter.
  • Halibut: Halibut is a premium option with a rich, buttery flavor and firm, meaty texture. While it’s more expensive than some other varieties, it yields excellent results when fried in batter, creating succulent and flavorful fillets.
  • Tilapia: Tilapia is a budget-friendly choice with a mild flavor and firm texture. While it may not have as much flavor as other fish varieties, it still fries up nicely in batter and provides a satisfying crunch.

Ultimately, the best fish for frying in batter depends on personal preference, availability, and budget. Regardless of the variety chosen, selecting fresh, high-quality fish is essential for achieving the best results.

showing interior of fried fish with batter



Gluten-free crispy fried fish is not only achievable but also deliciously satisfying. By following our simple tips for preparing the batter and fish, then frying it at the right temperature, you are sure to succeed in making deliciously crispy fried fish without gluten. Enjoy!

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the fish has a wet batter, I have not use an air fryer for this recipe before. If you do use one, it's important to apply oil to the exterior of the battered fish. The easiest way is with cooking spray.


Could this be done in an air fryer?


thank you Kris for sharing!


Fab fish recipe! Skipped rice flour and added lemon zest! Also subbed baking soda for club soda.

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