James Martin Gluten-Free Batter is the ultimate game-changer for anyone missing a proper fish and chip supper—a light, golden, and fiercely crispy coating that rivals any traditional wheat batter. Unlike dense or soggy gluten-free alternatives, this recipe relies on the carbonation of ice-cold cider to create thousands of tiny bubbles, resulting in a “shattering” texture that stays crunchy until the very last bite. It is simple, foolproof, and restaurant-quality.
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Why You Will Love This Gluten Free Batter Recipe:
- The “Fizzy” Lift: The carbonation in the cider reacts instantly with the flour in the hot oil, puffing up to create a delicate, lacy crust.
- Flavor Depth: Using dry cider adds a subtle background sweetness and acidity that balances the richness of the deep-fried coating much better than plain water.
- Stays Crispy: The addition of vinegar helps structure the batter, ensuring it remains crisp even after sitting for a few minutes.
- Versatile: While perfect for fish, this batter works just as well for onion rings, sausages, or vegetable tempura.
James Martin Gluten-Free Batter Ingredients
The Batter Base:
- 250g Gluten-Free Self-Raising Flour
- 300–350ml Dry Cider: It must be ice cold. (If you prefer a non-alcoholic version, sparkling water works, but cider gives the best flavor).
- 1 tsp White Wine Vinegar
- Pinch of Salt
For Frying:
- Vegetable or Sunflower Oil
- Fish or Veg
How To Make James Martin Gluten-Free Batter
- Prep the Oil: Preheat your deep fat fryer or a deep pan of vegetable oil to 190°C (375°F). The oil needs to be hot so the batter crisps immediately rather than absorbing grease.
- Dry the Food: Whether you are frying fish, prawns, or onions, pat them completely dry with paper towels. Pro Tip: Dust the dry food in a little extra flour before dipping to help the batter stick.
- Whisk the Batter: In a large mixing bowl, whisk the gluten-free flour, salt, vinegar, and cold cider together.
- Check Consistency: Pour the cider in gradually. You are looking for the consistency of double cream (heavy cream). It should coat the back of a spoon without running off like water, but it shouldn’t be a dough.
- Dip and Hold: Dip your fish/vegetable into the batter to coat fully. Carefully lower it into the hot oil. Do not drop it instantly; hold it halfway in the oil for 3–4 seconds to let the batter “set” before releasing. This prevents it from sticking to the fryer basket.
- Fry: Cook for 4–6 minutes (depending on the size of the fish) until deep golden brown and crisp.
- Drain: Remove and drain on a wire rack or kitchen paper to remove excess oil.
Recipe Tips
- Ice Cold Liquid: Keep your cider or fizzy water in the fridge until the very last second. The temperature shock between the cold batter and hot oil is what creates the crispest texture.
- Don’t Overmix: It is okay if there are a few tiny lumps. Overmixing can knock the air bubbles out of the carbonated liquid, making the batter heavy.
- Vinegar is Key: Don’t skip the vinegar! It reacts with the raising agents in the flour to give that extra puff during frying.
- Batch Cooking: Don’t overcrowd the pan. If you add too much cold fish at once, the oil temperature drops, and the batter will become greasy.
What To Serve With Gluten-Free Batter?
Since Gluten-Free Batter creates a light, golden crust perfect for fish, it demands classic chip-shop sides to complete the meal. Serve your fried fish alongside hot thick-cut chips and a generous heap of mushy peas for the traditional British experience. A wedge of fresh lemon and a side of tangy tartare sauce are essential to cut through the richness of the fried coating. If you are using the batter for vegetable tempura, switch gears and serve with a sweet chili dipping sauce or a soy-ginger glaze.
How To Store Leftovers Gluten-Free Batter?
- Raw Batter (The “Use Immediately” Rule): Because this Gluten-Free Batter relies on the carbonation in the cider for its lift, you cannot store the raw batter. The bubbles will go flat within an hour, resulting in a heavy, soggy coating if used later. It is best to slice up an onion or some vegetables to use up any extra batter immediately.
- Cooked Leftovers (Fridge): Allow the fried fish or vegetables to cool completely on a wire rack. Place them in an airtight container lined with paper towels to absorb excess moisture (which kills crispness). Store for 2 to 3 days.
- Freezing Cooked Items: Place the cooled battered items on a baking sheet in the freezer for 1 hour until solid (“flash freezing”). Then, transfer them to a freezer bag. This prevents them from sticking together. Freeze for up to 1 month.
How To Reheat Leftovers Gluten-Free Batter?
Avoid Microwave: Never microwave battered food; it will turn the gluten-free coating rubbery and soggy instantly.
- Air Fryer (Best Method): Preheat to 190°C (375°F). Place the fish or vegetables in a single layer and heat for 4–5 minutes. This restores the crunch almost perfectly.
- Oven: Preheat to 200°C (400°F). Place the items on a wire rack set over a baking sheet (to let air circulate underneath) and bake for 10–15 minutes until sizzling.
FAQs
Yes, you can substitute the cider with an equal amount of sparkling water or club soda. The key is the carbonation (bubbles), not the alcohol. Ensure the water is ice cold to get the same crispy reaction.
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Yes, Gluten-free plain flour lacks the lifting agents needed for this recipe. If you only have plain GF flour, you must add 2 teaspoons of gluten-free baking powder to the mix. Without it, the batter will be dense and heavy rather than light and airy.
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Gluten-Free Batter Nutrition Facts
- Calories: ~240 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrate: 48g
- Protein: 4g
James Martin Gluten Free Batter
Course: Sides, Dinner, Lunch, BrunchCuisine: British, AmericanDifficulty: Very Easy4-6
servings5
minutes5
minutes240
kcalJames Martin Gluten-Free Batter recipe uses ice-cold cider and gluten-free self-raising flour to create a light, shattering crispness perfect for fish and chips or tempura.
Ingredients
- The Batter Base:
250g Gluten-Free Self-Raising Flour
300–350ml Dry Cider: It must be ice cold. (If you prefer a non-alcoholic version, sparkling water works, but cider gives the best flavor).
1 tsp White Wine Vinegar
Pinch of Salt
- For Frying:
Vegetable or Sunflower Oil
Fish or Veg
Directions
- Prep the Oil: Preheat your deep fat fryer or a deep pan of vegetable oil to 190°C (375°F). The oil needs to be hot so the batter crisps immediately rather than absorbing grease.
- Dry the Food: Whether you are frying fish, prawns, or onions, pat them completely dry with paper towels. Pro Tip: Dust the dry food in a little extra flour before dipping to help the batter stick.
- Whisk the Batter: In a large mixing bowl, whisk the gluten-free flour, salt, vinegar, and cold cider together.
- Check Consistency: Pour the cider in gradually. You are looking for the consistency of double cream (heavy cream). It should coat the back of a spoon without running off like water, but it shouldn’t be a dough.
- Dip and Hold: Dip your fish/vegetable into the batter to coat fully. Carefully lower it into the hot oil. Do not drop it instantly; hold it halfway in the oil for 3–4 seconds to let the batter “set” before releasing. This prevents it from sticking to the fryer basket.
- Fry: Cook for 4–6 minutes (depending on the size of the fish) until deep golden brown and crisp.
- Drain: Remove and drain on a wire rack or kitchen paper to remove excess oil.
Notes
- Ice Cold Liquid: Keep your cider or fizzy water in the fridge until the very last second. The temperature shock between the cold batter and hot oil is what creates the crispest texture.
Don’t Overmix: It is okay if there are a few tiny lumps. Overmixing can knock the air bubbles out of the carbonated liquid, making the batter heavy.
Vinegar is Key: Don’t skip the vinegar! It reacts with the raising agents in the flour to give that extra puff during frying.
Batch Cooking: Don’t overcrowd the pan. If you add too much cold fish at once, the oil temperature drops, and the batter will become greasy.
