Gluten-Free Egg-Free Fish and Chips

  • Author: Kim Bao


American style fried fish leaves me feeling heavy and oily.  Typical fish and chips is not allergy friendly either.  This Halibut Katsu is super light, perfectly crispy and highly addictive.



Rice flour

Aquafaba (make your own or use 1-2 cans of chickpeas drained)

Gluten-Free Panko



Garlic Powder

Avocado or Grapeseed Oil for frying


Clean and dry the fish.  Cut into 3 inch pieces and season well with salt and pepper.

Prepare three bowls. The first with rice flour, the second with aquafaba and the third with gluten free panko. Add salt, pepper and garlic powder to each bowl and mix.

Set a baking sheet aside.

Moving fairly quickly, dip the fish all around in rice flour, aquafaba, and then panko.  Place on the baking sheet and continue to work through the rest of the fish.

Once completed prepare the oil.

Heat small pot 1/3 of the way full with oil. If you have a thermometer, heat the oil until 350 degrees.  If not use a chopstick and place it in the oil, when bubbles form around the chopstick it should  be ready to fry.  Make sure the oil doesn’t get too high and not too low.

Fry until golden brown and place directly on  metal rack while working through the remainder of the fish.  Do not set on paper towels!

Serve halibut katsu with gluten-free Tsuyu or gluten-free tonkatsu sauce.


If you’re not needing any of it to be gluten free or egg free, regular all purpose works easily as well as egg for this recipe.