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    You are in: Home / Recipes / Gluten Free Fish & Chips Recipe
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    Gluten Free Fish & Chips

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    zepharum's Note:

    Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 egg whites
    • 1/3 cup cornstarch
    • 1/2 teaspoon paprika
    • 1 lb fish fillet (cod, sole, and haddock all work well)
    • 1/4 cup sweet rice flour
    • oil (for frying)

    Directions:

    1. 1
      Preheat oil in deep fryer or wok to 350°F.
    2. 2
      In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
    3. 3
      Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
    4. 4
      Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.

    Browse Our Top Whitefish Recipes

    Ratings & Reviews:

    • on May 04, 2011

      45

      My husband liked this recipe a lot (I don't eat fish). I added onion and garlic powder as well. I had no problem with this sticking to my fish, although I couldn't figure out a good way not to leave fingerprints on each piece where I held it as I put it in the oil. I used a whisk to (gently) mix the egg whites and seasoned corn starch. Do be careful not to overbeat your whites.

      You also have to be careful to keep the oil at temperature; if the oil is too cool the breading will absorb too much oil and become really greasy, but this is a common problem with all deep-fried food, and not this recipe in particular. I used about an inch of oil in a small pan, and flipped the pieces halfway through, although this meant I couldn't do more than two pieces at a time without lowering the temperature too much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      45

      This recipe was a great base! We added some garlic salt and onion powder to the mix. To get it to stick to the fish we used more of a stir than a fold with the batter to soften it up a bit. The recipe does require doubling if you are going to make enough fish for two people. We also subbed Better Batter for the rice flour.. Oh I love my better batter!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009

      35

      I am not sure how you do it without adding water to the batter. Mine was so thick I had to add cold water or it wouldn't coat the fish. After adding the water it was fine. I also had to double fry the fish to get the batter crisp. Upon the first frying the batter came out soggy, but popping it back in the fryer for just a minute fixed that. Maybe it was my addition of water that caused it, I don't know. I will probably try this again but play around with the seasoning a bit more. I did add onion powder, garlic powder, salt and pepper to the batter because of the previous review. Thanks for posting a decent base recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Gluten Free Fish & Chips

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.3
     
    Calories from Fat 10
    21%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 62.4 mg
    20%
    Sodium 117.0 mg
    4%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.1 g
    0%
    Protein 28.3 g
    56%

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