Gluten Free Beer Battered Fish

Gluten-free Beer Battered Fish by The Baking Beauties
I’m not sure what came over me. I wanted beer battered fish. Or rather, I wanted to try to make gluten free beer battered fish. I’m thankful that I’m not scared to try things in the kitchen, if they work, FANTASTIC, if not, well, we’ll try again another time. This was one of those instances. I’d never even bought gluten free beer before, but I knew that the last time I’d been at the liquor store I asked them about it, just out of curiosity. They did have one brand that I could buy in individual bottles, and so that is what I bought. It is called “New Grist” and is made by Lakefront Brewery in Milwaukee, Wisconsin.

Served along with some french fries & creamy coleslaw, this was a supper we all enjoyed immensely. Simple enough to make at home, and totally gluten-free.

Gluten Free Beer Battered Fish
  • enough oil for deep frying, about 2" in your pot/fryer
  • 8 (4 ounce) cod or tilapia fillets
  • salt and pepper to taste
  • 1 1/2 cups all purpose gluten-free flour, divided (see note)
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1-2 teaspoons black pepper
  • 1 lareg egg, beaten
  • 12 fl. oz. gluten-free beer
  1. Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F. Rinse fish, pat dry, and season with salt and pepper. Lay fish fillets in 1/2 cup of the gluten-free flour, just to coat it on both sides. Shake off excess.
  2. Combine 1 cup gluten-free flour, garlic powder, paprika, 2 tsp salt, and 1-2 tsp pepper. Stir egg into dry ingredients. Gradually mix beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  3. Dip fish fillets into batter, then gently drop one at a time into hot oil. Fry fish, turning once, until both sides are a golden brown. Drain on paper towels, and serve while still warm.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe at



  1. Carolyn says

    Wow, that looks amazing! You are adventurous in the kitchen, and thank goodness for the rest of us!

  2. says

    Well now I want some beer battered fish! That looks fantastic. Thank you so much for sharing your talents!

  3. says

    It looks like you have attained perfection here! Yum. The markets near me don't have a good selection of GF beer, but I will have to keep looking. Thanks for posting another great recipe.

  4. judie says

    could I make this using chia seeds or flax instead of the egg? or enrg egg replacer.This was always my favorite treat and I really miss it.Thanks.

  5. Carrie says

    this was delicious! We made this with friends and actually just used seltzer water (since none of us drink and gf beer is hard to find here) it was great!!! Definitely a once-a-year awesome treat!!

  6. Nikki says

    This recipe is DELICIOUS!! I will never make it a different way. We used club soda instead of buying GF beer, and it works just fine :) THANK YOU!

  7. Lorna says

    Made this for dinner tonight and it was wonderful. GF beer is still unheard of here and I didn’t have club soda or 7-up both of which I’m sure would work. I just substituted plain old water and it was great…..just a nice thin crispy coating which was especially delicious with the garlic powder and paprika….Going to be a regular her! Thanks Janine!

  8. MK says

    We made this last night and it was delicious. Our 8 and 10 year old gobbled it up. We used 7-up instead of gf beer and it turned out great. Thank you for sharing. We are so glad we found your website.

  9. Robert says

    Though I haven’t tried it in our own kitchen yet, we dined in a GF restaurant in Colorado Springs called Coquette’s and they made fabulous GF fish and chips. Instead of beer, they used Strong Bow Cider which is easier to find in a liquor store than GF beer. If that brand is unavailable, try one of the European tasting ciders which are more tart than many of the New England brands.

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