These dairy free and gluten free Fried Fish Sandwiches are inspired by fish & chips but in sandwich form! Both the inside and outside of the fish is super flaky while the coating of the fish gets nice and crispy without any gluten needed! Of course, they pair perfectly with homemade french fries but you can really pair them with anything you like, toppings included!
Gluten Free Fried Fish Sandwiches
What You’ll Need:
- Alaska Sablefish/Black Cod (any stable white, flaky fish should work!)
- Gluten Free Flour (I use Bob’s Red Mill 1:1)
- Gluten Free Breadcrumbs (optional, I use Jeff Nathan Plain Panko Flakes)
- Onion Powder
- Garlic Powder
- Paprika
- Salt
- Baking Powder
- Egg
- Club Soda
- Avocado Oil
For the Sandwich Accoutrements:
- Gluten Free Buns (I use O’Doughs, they’re the best!)
- Shredded Cabbage
- Sauce of Choice (mine is shared in the recipe below)
- Diced Sweet Onion
- French Fries (recipe is shared below, just omit truffle oil and parmesan)
- Lemon
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using compliant ingredients:
- gluten free
- dairy free
- refined sugar free (if using compliant breadcrumbs)
As always, be sure to check specific ingredient labels to ensure they meet your needs/preferences!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Prepare your fish. I use Alaska Sablefish/black cod! To prepare it, you'll cut off the skin, then cut out the spine and discard of both. From there, cut the fish into 8 squares.
- Combine the flour, bread crumbs (if using), onion powder, garlic powder, paprika, salt, baking power, egg and club soda and mix until fully combined.
- In a separate bowl, add ¼ cup of flour, plain.
- In a large pan on the stove, add avocado oil to the bottom and turn the heat onto medium.
- Once the oil is hot, one by one, coat each piece of fish in the flour, then cover it in the breading mixture. Be sure each piece is completely covered.
- Add the coated fish to the pan and fry each side until golden. The oil should be hot enough that it slightly sizzles when the fish is added. Be sure not to over crowd your pan as that will make it harder to flip your fish (I usually do 3-4 pieces at a time).
- Once golden and the breading is solid/crispy, flip each piece of fish to fry the other side until it is golden as well.
- Once fully cooked (the internal temperature should be 145℉), remove the fish from the pan and place on either a paper towel or a cooling rack with towel underneath it. If you'd like to recrisp your fish at any time, quickly pop it in the air fryer or conventional toaster for a few minutes. Does the trick every time!
- If using, add all the mayo ingredients together and mix until completely combined.
- To assemble the sandwiches, I like to butter both insides of the bun, then add a thin layer of mayo, a sprinkle of diced sweet onion, the fish itself and then a handful of shredded cabbage. I like to serve it with a lemon wedge and homemade french fries! Enjoy!
Ingredients
Method
- First, choose your preparation method from the following two options:
- Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
- Place the fries into ice cold water and allow to sit for at least 30 minutes to remove some of the starch from the potatoes, allowing for a crispier fry.
- Drain the water from the potatoes, give them a rinse, then dry completely with a towel.
- Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
- Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal).
- Drain the fries and allow to dry and cool completely.
- Now, choose your baking or frying method:
- Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
- Toss your fries with 2 tbsp of truffle oil and ¼-½ tbsp of truffle salt. Ensure the fries are evenly coated, then spread them out on the sheet so that they are not touching or overlapping.
- Bake the fries for 30-40 minutes, depending on your oven and your fry size. Keep an eye on them and adjust as needed!
- Once cooked to your liking, remove them from the oven, allow to cool slightly, then add the garlic, parmesan and parsley with the fries in a bowl and gently toss.
- Add enough oil to cover the fries into a pot on the stove and over medium heat, bring the oil to 250-275℉. I do use and recommend a thermometer for this to ensure the oil does not get past its smoke point and to create the perfect temperature for the fries.
- Working in two batches, add half of the fries to the oil and allow to fry for 5-10 minutes. They will be ready once they are firm, but not golden.
- Remove the fries from the oil and place them on a towel, allowing them to dry and cool completely. At this point you can turn the heat down on the oil slightly to stay warm but not get too hot.
- Once cool, turn the oil temperature up to 330-350℉ and working in two batches again, fry each batch until golden brown and super firm/crisp.
- Remove the fries from the oil and place onto a towel to dry slightly.
- Add the fries to a large bowl and toss with the truffle oil, minced garlic and truffle salt. Then, sprinkle in the parmesan and the parsley.
Notes
- Ensure that you are cutting your fries as close to the same size as possible to ensure even baking or frying.
- This may be obvious, but the thinner you cut your potatoes, the crispier they will be and also keep in mind that they may need less time to cook.
- Tossing the fries in the oil, salt, parmesan and parsley after they are cooked is a great way to ensure your ingredients don’t burn.
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