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Light & Crispy 20-Minute Gluten-Free Fried Fish Recipe

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3.9 from 40 reviews

This Light & Crispy 20-Minute Gluten-Free Fried Fish recipe features tender white fish fillets coated in a delicate rice flour batter and fried to golden perfection. Quick and simple to prepare, this dish offers a satisfyingly crunchy texture while being gluten-free, making it perfect for a weeknight dinner or casual gathering.

Ingredients

Fish and Oil

  • 1½ lbs firm white fish fillet (such as cod, rockfish, or tilapia; cod highly recommended)
  • 3-4 cups vegetable oil (for frying)

Batter and Coating

  • 2 cups white rice flour (plus ½ cup for dredging the fish)
  • 2 teaspoons kosher salt
  • 1½ teaspoons paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon baking soda
  • 2 large egg yolks
  • 1½ cups cold seltzer water

Instructions

  1. Prepare the Fish: Cut the fish into strips about 3-4 inches long by ¾-1½ inches wide. Pat each piece dry with paper towels to remove excess moisture. Place ½ cup of rice flour on a plate and dredge each fish strip thoroughly in the flour. Set aside while you prepare the batter.
  2. Heat the Oil: Pour 1 to 1½ inches of vegetable oil into a large pot and heat over medium-high heat until it reaches 350°F. Maintain this temperature during frying by adjusting the heat as needed—using a candy thermometer clipped to the pot helps ensure consistent temperature. Prepare a paper towel-lined wire rack nearby to drain the fried fish.
  3. Make the Batter: In a large mixing bowl, whisk together the remaining 2 cups rice flour, kosher salt, paprika, garlic powder, and baking soda. In a separate smaller bowl or measuring cup, whisk the egg yolks and cold seltzer water until smooth and fizzy. Pour the egg mixture into the flour mixture and gently combine with a fork until just mixed; some lumps are okay. If the batter is too thick or clumpy, add 1-2 tablespoons more seltzer water and mix gently. The batter should be thick enough to cling lightly to the fish but not so watery that it slides off.
  4. Batter and Fry the Fish: Working in small batches of three strips, dip each dredged fish piece into the batter ensuring full coverage. Shake off excess batter gently. Carefully place the battered fish into the hot oil, frying for 2-3 minutes while turning gently with a spoon until the coating is crispy and golden brown. The fish is done when it reaches an internal temperature of 140°F, though visual cues can be trusted as well.
  5. Drain and Serve: Use a slotted spoon to transfer the fried fish to the prepared paper towel-lined wire rack to drain excess oil. Repeat the process with remaining fish. Serve immediately, paired with lemon slices, tartar sauce, fries, atop salads, or in baja fish tacos for a delicious meal.

Notes

  • Maintaining the oil temperature at 350°F is key to achieving crispy fish without greasy results.
  • Patting fish dry before dredging helps the batter adhere and prevents sogginess.
  • Use cold seltzer water to help create a light, airy batter that crisps well.
  • Adjust the consistency of the batter by adding a little more seltzer water if too thick.
  • This recipe is gluten-free by substituting rice flour for wheat flour.
  • Serve fried fish immediately for best texture; it may lose crispiness if left to sit.

Find it online: https://justsosavory.com/light-and-crispy-20-minute-gluten-free-fried-fish-recipe/