This Gluten Free Breaded Fish is pan fried with a light beer battered crust. Simple and delicious gluten free fish recipe!
If you love seafood and fish, but are gluten free, try these other gluten free seafood recipes like Tequila Lime Shrimp Tacos, Chilean Sea Bass with Herb Salsa Verde, and Gluten Free Fried Fish Tacos.
For more gluten free dinners, see all my favorite gluten free recipes.
Jump to RecipeWhy this recipe works
- Pan frying fish is a healthier alternative to deep-fried fish.
- The fish batter is light and flakey with a great crunch made with gluten free beer.
- Fish cooks quickly for a great weeknight dinner.
- Gluten free
- Dairy free
Ingredients
Tilapia filets
I’m using tilapia for this recipe, but you can substitute for a similar white fish like catfish, striped bass, Alaskan cod fillets, whiting, or your favorite fish. Check the labels at the grocery store, most fresh fish is actually previously frozen, so it's usually better to buy frozen fish.
Gluten free light beer
Using beer in the batter gives this breaded fish a light and flakey texture. Some great gluten free beer options are Glutenberg Blonde or Daura Damm Lager, but as a substitute simply use buttermilk.
Gluten free all-purpose flour
Use gluten-free flour that is a 1 to 1 ratio, meaning you can use the same amount you would with regular flour. I highly recommend King Arthur’s or Bob’s Red Mills gluten-free flours. Rice flour is also a great option when pan frying fish.
Seasonings
To flavor these baked fish filets, we are using dried basil, dried parsley, dried oregano, garlic powder, salt and pepper. You can change up the seasonings for your perfect flavor combination! You can substitute for pre-made mixes like Italian seasoning or old bay seasoning.
See the recipe card below for a full list of ingredients and measurements.
Instructions
First set up your three bowls to dredge the fish in. Place cornstarch into a small bowl or shallow dish. In a medium bowl, whisk together gluten-free beer and egg. In another medium bowl, whisk together remaining cornstarch, gluten free all-purpose flour, dried basil, dried parsley, dried oregano, salt, pepper, and garlic powder.
To work most efficiently, place the fish fillets on a plate or sheet pan, then working in a line, place the fish in the plain cornstarch, tossing to coat. Next, dip the fish in the beer batter egg mixture to fully coat. Finally, toss the fish in the gluten free flour blend to coat, and place the battered fish on a plate or baking sheet.
Meanwhile, preheat avocado oil in a medium to large skillet over medium high heat. Add the fish to the hot oil in a single layer, and cook for 3-4 minutes on each side, until just cooked through and golden brown.
Remove from the pan, and drain tilapia fillets on paper towels. If necessary, cook fish in batches. Serve with lemon wedges to squeeze over the tops of the fish, optional fresh herbs, with fries or homemade chips.
Serving Suggestions
Pair this gluten free breaded fish with these gluten-free side dishes.
- Gluten free corn tortilla chips recipe
- Simple Arugula and Spinach Salad
- Gluten Free Mashed Potatoes
- Of course gluten free onion rings or french fries are always a great pairing with fish!
Expert Tips
- Prepare your shallow dishes first, then work in a line to bread and batter the fish.
- This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days.
- For best results, reheat this fish in the oven or toaster oven until warmed throughout.
Frequently Asked Questions
What other fish can I use besides tilapia?
You can substitute tilapia for a similar white fish like catfish, striped bass, Alaskan cod fillets, or whiting.
More Fish Recipes
More Gluten Free Recipes
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
Gluten Free Breaded Fish
Equipment
- large skillet
- Shallow dishes
- tongs
Ingredients
- 1 pound tilapia filets
- ½ cup light beer gluten free; notes on favorites below!
- 1 egg
- ¾ cup corn starch divided
- ¾ cup gluten free all-purpose flour 1 to 1 ratio
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 teaspoon coarse kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil
Instructions
- Place ½ cup of cornstarch into a small bowl. In a medium bowl, whisk together beer and egg.
- In another medium bowl, whisk together remaining cornstarch, gluten free all-purpose flour, dried basil, dried parsley, dried oregano, salt, pepper, and garlic powder.
- To work most efficiently, place the fish on a plate or sheet pan, then working in a line, place the bowl of plain cornstarch, the bowl of egg mixture, the bowl of seasoned cornstarch and gluten free flour mixture, and finally another plate of sheet pan for the breaded fish.
- Place the fish in the plain cornstarch, tossing to coat. Next, dip the fish in the egg mixture to fully coat. Finally, toss the fish in the gluten free flour mixture to coat, and place it on the plate or sheet pan.
- Meanwhile, preheat avocado oil in a medium to large ceramic, non-stick skillet over medium high heat.
- Add the fish to the pan, and cook for 3-4 minutes on each side, until just cooked through and golden brown.
- Remove from the pan, and drain on paper towels. If necessary, cook fish in batches.
Notes
- Gluten Free Beer - A great option is Glutenberg Blonde or Daura Damm Lager, but as a substitute simply use buttermilk.
- Prepare your shallow dishes first, then work in a line to bread and batter the fish.
- This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days.
- For best results, reheat this fish in the oven or toaster oven until warmed throughout.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.