I absolutely love crispy fish. I still remember the days before being gluten free that delicious crunch when you bite into perfectly crispy fish with a squeeze of fresh lemon. It had been such a long time since I’d experienced that sensation, so this week I decided to go on a mission to create my own recipe.

After researching a few ideas, I of course ended up creating my own version. To be honest, I was a little nervous. I didn’t want to disappoint the family with gluggy, oily fish after building up the moment so much in my mind!

But once I started making the batter and watched the ingredients effortlessly come together, I began to feel excited. I was very conscious about using just enough oil to create that perfect crispy texture without making the fish heavy or greasy.

The moment I tested the first piece, my confidence grew immediately.

The end result? Absolutely fabulous.

Crispy, tasty, light, and incredibly moreish! Even my non-gluten-free family members LOVED it — so much so that they’ve already requested it once a week.

That might just be the biggest compliment of all.

I hope your family enjoys it just as much as mine did!

Ingredients

All ingredients are easy to find in your supermarket. You can choose different gluten free flours, however, I chose the standard gluten free flour.

1kg FISH: White boneless fresh fish
2 cups GF FLOUR: Just your standard flour or you can choose rice or potato flour
1 tsp OREGANO: I love a hint of oregano for flavour
2 tsp GARLIC POWDER: My new love
2 tsp BAKING POWDER: This is different to Baking Soda
1.5 cups SODA WATER: It creates the fluffiness
2 EGG YOLKS: Beat together
GF WRAPS: Along with salad of your choice and tartar sauce
SEA SALT: A sprinkle of love

Instructions

Just follow the steps below and trust me!

First, heat the oven to 180c and line a baking tray with paper
Lay your fish out on baking paper to absorb any liquid before coating with the batter
Then lets start mixing! Add your dry ingredients first, then add your wet ingredients. MIx together.
Place a large frypan on a medium heat with 2-3cm of oil. I prefer olive oil. Test the heat, by adding a drop of batter to make sure the oil is hot and ready to go.
Coat each fish fillet in the batter. Place in the frypan for 3 minutes each side. Then transfer to the baking tray to finish cooking in the oven. This will ensure the fish is cooked through without burning the batter and keep it warm whilst cooking the remaining fish. Sprinkle with salt.

Tips and Tricks

Don’t freak out when the batter bubbles away when you stir the mixture. It will come together beautifully.