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–+ servings
Crispy Battered Gluten-Free Fried Fish

Crispy Battered Gluten-Free Fried Fish for a Perfect Crunch

Crispy Battered Gluten-Free Fried Fish is a deliciously satisfying dish perfect for seafood lovers and those avoiding gluten.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Gluten-Free All-Purpose Flour Can substitute with almond or rice flour
  • 2 teaspoons Baking Powder Vital for crispiness
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black Pepper Use freshly ground for better flavor
Fish Ingredients
  • 4 fillets White Fish Cod or tilapia preferred
  • 1 cup Sparkling Water/Club Soda Keep batter light and crispy
Frying Ingredients
  • As needed cups Oil for Frying Choose a neutral oil with a high smoke point

Equipment

  • deep frying pan
  • Mixing bowl
  • Slotted spatula

Method
 

Cooking Steps
  1. Heat a generous amount of neutral oil in a deep frying pan to 350°F (175°C).
  2. In a mixing bowl, combine gluten-free flour, baking powder, salt, and black pepper. Whisk until fluffy.
  3. Slowly pour in sparkling water while whisking until you have a smooth, slightly thick batter.
  4. Pat the white fish fillets dry with paper towels.
  5. Dip each fish fillet in the batter, coating evenly and allowing excess to drip off.
  6. Lower the battered fish fillets into the hot oil, frying a few pieces at a time for about 4-6 minutes or until golden brown.
  7. Transfer cooked fish to a paper towel-lined plate to absorb excess oil.
  8. Serve hot with your choice of dipping sauces or a squeeze of fresh lemon.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 500mgPotassium: 800mgFiber: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 2 months. Reheat in a preheated oven to maintain crispiness.

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