There’s nothing quite like a good plate of fish and chips. Crispy on the outside, tender and flaky on the inside, with golden fries on the side.

The problem is, most fish and chips recipes use regular flour for the batter. That means if you’re eating gluten free, this classic dish is usually off the table.

But not anymore. This gluten free crispy fish and chips recipe gives you that same satisfying crunch without any gluten. The batter comes out light, crispy, and just as good as the original.

The secret is a simple combination of gluten free flour, cornstarch, and cold club soda. It creates a batter that puffs up beautifully when fried and stays crispy even after a few minutes on the plate.

Whether you’re making this for a Friday night dinner or just craving some comfort food, this one is a winner. Let me show you how to make it.

Why You’ll Love This Recipe

Finally, Crispy Gluten Free Fish – Getting a truly crispy batter without gluten is tough, but this recipe nails it. The combo of gluten free flour, cornstarch, and cold club soda creates that golden, crunchy coating you thought you had to give up.

A Classic You Can Enjoy Again – Fish and chips is one of those meals that feels off-limits when you go gluten free. This recipe brings it back to your table without any compromise on taste or texture.

The Club Soda Trick Works Wonders – Cold club soda is the secret weapon in this batter. The carbonation creates tiny air bubbles that make the coating light, airy, and extra crispy, so it never feels heavy or doughy.

Cod or Haddock Stays Tender Inside – While the outside gets perfectly crispy, the fish inside stays flaky, moist, and tender. That contrast between the crunch and the soft fish is what makes this dish so satisfying to eat.

Ingredients

4 fillets Cod or Haddock
1 cup Gluten Free All-Purpose Flour
1/4 cup Cornstarch
1 tsp Baking Powder
1 tsp Salt
1 cup Cold Club Soda
4 large Potatoes
4 cups Vegetable Oil

How to Make

Step 1

Wash, peel, and cut the potatoes into thick fries. Soak them in cold water for 30 minutes, then drain and pat completely dry.

Step 2

Heat the vegetable oil in a deep fryer or heavy pot to 325 degrees fahrenheit. Fry the potatoes for 5 minutes to blanch them, then remove and drain. Increase oil heat to 375 degrees fahrenheit.

Step 3

In a bowl, whisk the gluten free all-purpose flour, cornstarch, baking powder, and salt. Whisk in the cold club soda until a smooth batter forms.

Step 4

Pat the fish fillets dry with a paper towel. Dip each fillet into the batter, letting excess drip off, and carefully lower into the hot oil.

Step 5

Fry the fish for 5 to 7 minutes until crispy and golden. Remove and drain on a wire rack.

Step 6

Drop the blanched fries back into the 375-degree oil and fry for 3 to 4 minutes until golden and crispy. Serve the fish and chips immediately.

Helpful Tips

Keep the Club Soda Ice Cold

The club soda needs to be as cold as possible when you mix it into the batter. Cold liquid is what helps create that light, crispy coating on the fish. If it’s room temperature, the batter won’t puff up the same way when it hits the hot oil.

Keep the club soda in the fridge until the moment you need it. Some people even toss it in the freezer for about 10 minutes before using it, just don’t let it freeze.

The contrast between the cold batter and the hot oil is what gives you those tiny air bubbles that make the coating crunchy instead of dense.

Dry the Fish Completely Before Battering

This step sounds small but it makes a huge difference. If there’s any moisture on the surface of the fish, the batter won’t stick properly and it’ll slide right off in the oil.

Use paper towels and press firmly on all sides of each fillet. Don’t just give it a quick dab – really pat it down until the paper towel comes away dry.

Dry fish also means less oil splatter when you lower it into the fryer, which keeps things safer for you.

Don’t Skip Soaking the Potatoes

Soaking the cut potatoes in cold water for 30 minutes pulls out a lot of the starch sitting on the surface. That extra starch is what makes fries turn soggy and limp instead of crispy.

After soaking, drain them and dry each piece with a clean towel. This part is just as important as the soak itself. Wet potatoes going into hot oil will cause a lot of bubbling and spitting, and the fries won’t crisp up properly.

Frequently Asked Questions

Can I use a different fish instead of cod or haddock?

Yes, you can use other white fish like pollock, halibut, or tilapia. The key is to pick a firm white fish that holds its shape well during frying, so it won’t fall apart when you dip it in the batter and drop it in the oil.

Avoid flaky or thin fish like sole or flounder, since they tend to break apart too easily in a deep-fry batter like this one.