Gluten Free Battered Cod (Fish & Chips Style)

Prep Time

10 minutes

Cooking Time

20 minutes


about 6 servings


1 lb. boneless, skinless cod (or halibut)

1/2 cup brown rice flour

1/2 cup arrowroot flour

1/4 - 1/2 cup coconut oil for frying

For the batter:

3/4 cup brown rice flour

3/4 cup arrowroot flour

1 tsp baking powder (try this Homemade Baking Powder without any corn or aluminum)

1 tsp sea salt

1/4 tsp freshly ground black pepper

3/4 cup sparkling water or beer


  1. Cut fresh or thawed fish into 5" chunks.
  2. In a medium bowl or pie pan combine rice flour and arrowroot flour.  Set aside.
  3. In a separate bowl, mix batter ingredients.  The result should be a thick batter - not too runny - slightly thicker than heavy cream.
  4. Preheat oven to 200 degrees.
  5. Using a large, deep, heavy-bottomed dutch oven or other pot, heat oil to 375 degrees.
  6. Dredge fish pieces first in the flour mixture, shake off excess, then dredge in the batter, making sure all sides are covered.  Allow extra batter to drip off, then place in heated oil.  Cook until batter sets, about 3 minutes.  Flip and cook another 3-5 minutes, or until golden and cooked through.
  7. Drain on a paper towel and keep warm in the oven until ready to serve.
  8. Serve with homemade tartar sauce - combine Homemade Avocado Oil Mayo with chopped live sauerkraut.  Yummm!