Gluten Free Beer Battered Fish and Chips

Gluten Free Beer Battered Fish and Chips

Whether you like gluten free beer or not (and no matter which you might like), this gluten free beer battered fish and chips recipe is sure to please!

Light and crisp, this batter will take on some of the flavors of the beer you choose, and will liven up any flaky white fish. This one impressed even my picky son who finished his whole plate, proclaiming afterwards, “Mom, you should make these into fish sticks for us – even easier to eat!”.  I’ll get right on that … as soon as I get more gluten free beer!

Greens and gluten free fish and chips

You’ll notice these old photos aren’t great. That’s because these gluten free beer battered fish and chips never last long enough in my house to get a decent shot. They really get gobbled up way too fast!

I did get permission to share a reader’s pic of his cod made with a similar recipe and my gfJules Flour (thanks Dave A!). He used this great gluten free beer batter fish recipe from Amanda at EatatOurTable who also loves using my gfJules Flour for her recipe.

gluten free beer battered cod Dave A

Dave recommends adding a full 12 ounces of gluten free beer or club soda, and emphasizes the importance of adding really cold beer and a cold egg when whisking into the gfJules Flour. Dave also recommends cooking in a high-sided wok, which I tried and have to say worked really well in place of a deep fryer!

If you need some guidance about choosing a gluten free beer for the job, have a look at some of my Gluten Free Beer Tasting Notes!

Enjoy this beer battered fish and chips recipe…sure to please even the pickiest eater!

homemade chips

Gluten Free Beer Battered Fish & Chips

Gluten Free Beer Battered Fish & Chips

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Gluten Free Beer Battered Fish And Chips just like you remember -- light and crispy, restaurant style food that's a real treat!


  • 1 cup gfJules™ All-Purpose Gluten-Free Flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 12-16 oz. naturally gluten-free beer (Use soda water or ginger ale if not using beer)
  • 3/4 cup gfJules™ All-Purpose Gluten-Free Flour for dredging
  • 3-4 8 oz fillets: catfish, tilapia, cod or haddock
  • 4 large baking potatoes, sweet potatoes or yams (use purple sweet potatoes for added color & nutrition!)
  • high heat cooking oil + extra virgin olive oil for brushing on potatoes


Wash potatoes well, then poke several times with a fork. Place on a baking sheet  and bake for 30-45 minutes, or until fork-tender. In the alternative, microwave the potatoes for 7-10 minutes, checking periodically and removing when fork-tender.  Set aside and allow to cool.

When cool enough to handle, slice into 1/4- 1/2 inch rounds (skin on) or cut on an angle into steak-fry-size wedges.

Increase oven temperature to medium-broil.  Cover a jelly roll pan or baking sheet with low sides with aluminum foil. Lightly cover with olive oil.  Rub both sides of the fries in the oil, then spread out on the sheet so they are not touching one another. Broil for 5 minutes on highest baking rack.  Flip each slice over and broil an additional 2 minutes,  or until lightly browned.  They burn easily at this point, so watch them closely!

Remove and serve warm with vinegar or ketchup.

In a flat-bottomed bowl or pan, whisk together dry ingredients. Form a well in the center and gradually pour in gluten-free beer, whisking it in until a thin batter is formed. Add beer slowly, so that you add only enough to make this thin batter.

In another flat bowl or pan, spread the additional cup gfJules All-Purpose Gluten-Free Flour  for dredging.

Pour enough oil into a large skillet to cover the bottom of the skillet.  Heat to medium-high (if you have a thermometer, oil should be 350F).

Wash and cut the fillets on an angle so that each piece is roughly 4 ounces in size.  Dredge each fillet through the flour, then into the batter bowl, covering each side well.

Lay each battered fillet in the hot oil (be careful of oil splatters!) and fry for 5 minutes or so, flipping half-way through, until crispy and lightly browned.  Peak inside the middles of the pieces before removing from heat to be sure they are fully cooked. Fish should be 145°F when done.

Serve warm with gluten free tartar sauce, ketchup or plain.

Beer Battered Fish and Chips by gfJules will please even the pickiest eaters!


Gluten-Free Beer Battered Fish is sure to please! Light and crisp, this batter will take on some of the flavors of the GF beer you choose, and will liven up any flaky white fish.

Leave a Reply

Your email address will not be published. Required fields are marked *

26 thoughts on “Gluten Free Beer Battered Fish and Chips

  1. This is an outstanding recipe for beer battered fish! My husband says that I have gotten better at gluten free batter cooking. I said it’s because I finally found a good flour blend. Thank you Jules!

    • Wonderful to hear, Juleigh! And feel free to take all the credit with your hubbie – you deserve it for sticking with it and not giving up! So glad you found my flour and so glad your hubbie is loving your cooking again!

  2. This recipe is excellent. My neighborhood grocery store did not have gluten free beer, so I used club soda. Also, I did not have much time, so I bought all natural, gluten free frozen French fries. I used haddock fillets.

    My daughter, who has Celiac’s, enjoyed the Fish and Chips very much. The fish came out flaky and light. Batter was perfect. I had sticking in the fry pan, however, I think this will not be a problem with a new, non-stick pan.

    • That is so fantastic to hear, Karen! I’m thrilled that your daughter was able to enjoy fish & chips again! What a great mom you are! Thanks so much for taking the time to let me know it worked out well for you.
      All the best,

  3. Pingback: Gluten Free Beer Tasting Notes - Gluten free recipes - gfJules - with the REAL Jules

    • I think it would work, but be a little on the sweet side, Betty. If you have club soda or sparkling water, that would probably be better, taste-wise.

  4. My sweet husband made this for me last night and it was wonderful! We used haddock and soda water since we didn’t have any GF beer around. Thank you Jules!

  5. This looks like a delicious recipe. Since cooking GF, I haven’t really experimented much with flours (I typically just make my own, it’s worked well so far) I’ll be interested to see how this turns out with gluten-free all-purpose flour. On a side note, I’d like to thank you for telling me what beer you are using in the batter (beer is something I haven’t had since going gluten-free, and I won’t mind getting back into cooking with them and drinking them).

    Additionally, if you’re interesting, I do have a blog of my own where you can check out how I make gluten-free battered fish. Again, thanks for the recipe I’m looking forward to giving it a try!

  6. Hi Jules, I was so excited to find this recipe! I was diagnosed with celiac disease about 2 months ago and have been craving a battered fish or chicken meal. I was sadly disappointed when this recipe became a disaster in my kitchen. I consider myself to be fairly savy in the kitchen and cook dinner just about night, so I was very upset to find that this recipe didn’t work at all. I cook with stainless steel (since my diagnosis, I had to give away my scratched non-stick and decided to go with stainless) and everything I’ve made had been great, except the fish I’ve been craving. I heated my oil to med-hi, and waited for it to get hot, put the fish in and when it came time to turn it, it was as if it was super glued to the pan. I tried raising the temp of the oil and that only burned it. I’m stuck! I tried baking off the rest of the fish but they only became soggy and flavorless. Any advice?

    • Hi Michelle- we’ve emailed you from [email protected] because your experience was so unusual, we wanted to walk through the steps with you to see what might have gone wrong. Look for the email and we’ll see if we can figure it out together!

    • Try heating the panto medium high before putting the oil in, then heating the oil. I know it works when deep frying. I was having the same problem when frying catfish and venison. My husband is from the south and thinks everything has to be fried and with the stainless steel I was having the same problem. I haven’t tried it yet with small amounts of oil, but it works with 2-3 cups of oil.

  7. Christa, have you had much luck doing the WW with the gluten free? I know when I was doing the WW it was very based on increasing your fiber in your carb portions. This is very difficult to do on the celiac diet. No choice in doing that now though with the celiac diagnosis. Can WW help you with this, and are they knowledgeable about what gluten free really means? Do they give you suggestions? I have been hesitant to start back on the WW since healing my gut with the gf diet.

    • Kim,I did WW a couple of years ago before they changed to the Points Plus program, but I thought it was pretty easy to do it gf. I am not gf but my husband is, so I cook gf for all of us. There were a lot of ww recipes that can be easily adapted. There was even a ww fish and chips that was really good with Jules’ flour. Even my kids ate it!

    • I lost 30 lbs on WW last year eating gluten free and have kept it off! Like you, I have the celiac diagnosis and unfortunately, as my gut healed, my ability to absorb calories went up and so did my weight. The new points plus program worked for me as long as I have the nutritional content of foods (fat, carb, fiber, protein) I can figure out the points. For good or for bad WW hasn’t figured out the need to take gluten out of their packaged products so I am very appreciative of gf manufacturers like Jules who provide yummy recipes with nutritional content! Most gf packaged foods have that on the label and I definitely went for more fiber containing foods. My snack foods were/are grapes, low fat microwave popcorn, and frozen fruit smoothies, and portion control of yummy things like Jules’ buttermilk biscuits as an occasional treat!

      • Christa – sounds like you’re doing great and managing quite well for yourself. Great tips on keeping the pounds off. Everything in moderation!

  8. This sounds like an awesome recipe but I am watching my weight watchers points so am curious if this can be adapted to bake the fish in this batter or any other revisions to lighten the fry/oil component?

    • Christa – you can always flash fry in a tad of oil, then bake it the rest of the time. Broil at the end if you need it more crisp. You’ll love this potato “chips” recipe – it’s not fried at all! :)

  9. Wow–I used Jules’ flour to batter my flounder fillets last night. It was out of this world–not too heavy–lovely and crispy golden brown–and a heavenly taste! Next time I’ll try chicken nuggets.


  10. What vinegar do you use with them? Obviously malt is out & it’s depressing. I was thinking just plain white vinegar like Canadians favor. Cider maybe?

    • Kelly – I prefer cider vinegar because it’s milder, but it’s really whatever suits your taste (except malt, which as you noted, contains gluten so is off the list!).