Gluten Free Beer-Battered Fish and Chips

fried food stacked with fries and a dip

Gluten Free Beer-Battered Fish And Chips

This was the #1 top seller on the food cart over the entire time we were open. So incredibly delicious, crispy texture, and the tartar sauce we made from scratch. I'll admit it was the top item I made for myself too!
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Course: Main Course
Cuisine: American, English
Keyword: beer battered, fish, fish and chips
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 people

Equipment

  • Fryer

Ingredients

For The FIsh

  • 2 lbs Alaskan cod see note 1
  • 2 cups gluten free flour divided
  • 2 cups gluten free beer see note 2

For The Tartar Sauce

  • 1 tsp white sugar
  • 1 tsp Magical Seasoning Mix
  • ½ cup Apple Cider Vinegar
  • 2 cups mayonaise
  • ½ cup dill pickles finely chopped
  • ¼ cup fresh dill finely chopped

For The Fries

  • 2 lbs frozen french fries labeled gluten free
  • 1 tbsp Magical Seasoning Mix
  • ¼ cup fresh rosemary finely chopped

Instructions

  • Start by making the beer batter. Mix together the flour and beer. See note 3 for more information.
  • Allow the beer batter to sit to the side while you prepare the rest of the ingredients.
  • Make the tartar sauce. Add the sugar, seasoning, and vinegar together. Add in the maynaise a little at a time and mix until there are no lumps.
  • Add the pickles and dill and mix thoroughly. Set aside.
  • Cut the cod up into pieces that are about 1 inch across and 3-4 inches long or similar.
  • Coat the fish in flour, then dip in the beer batter to coat. Drop carefully into the fryer, not in the fry basket. Cook until batter is puffy, crispy, and brown and the fish is cooked through.
  • Fry the frozen french fries until desired doness and then toss in the seasoning mix and garnish with rosemary.
  • Serve with tartar sauce and fries. Add coleslaw if desired.

Notes

  1. Use wild-caught Alaskan cod for the best results. Farm-raised or other types of fish like Ling Cod do not have the same flavor or texture. The best alternative is Halibut, which we also used from time to time. 
  2. For beer, choose a light beer like an IPA. Something that has a high yeast content is perfect and results in puffy and crispy batter. 
  3. Different brands of gluten free beer and gluten free flour will react differently. Start with about half of the ingredients that are called for of each and mix it well. Add more beer to make it thinner or flour to make it thicker as needed. Specific measurements are difficult to recommend and it needs to be adjusted based on what happens. It should look like sourdough waffle batter. 

Fawn

My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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