When my daughter and I went Gluten-Free in 2005 there were a few things we really missed. Deep Fried Fish and Chips were probably #1. Chicken Strips and onion rings ran a close 2nd. Finally, I discovered that our All Purpose Flour Blend was the missing link and the result is this super simple batter that is perfect for all of the above.


4.5 from 2 reviews
Gluten-Free Deep Fry Batter
Prep time
Total time
Recipe type: Main Course
  • 1 C Gluten-Free Prairie All Purpose Flour Blend
  • ½ C tonic water
  • 1 egg (beaten)
  • ¼ C corn starch
  1. Mix together Flour Blend, tonic water, corn starch and beaten egg.
  2. Let batter rest for 15 min.
  3. Coat fish, chicken or onion rings in batter
  4. Fry in oil of choice. (cast iron frying pan or deep fryer)
Thanks for stopping by today.



Marca Babcock · February 27, 2019 at 6:54 PM

Wow! Made onion rings and fish for dinner using this batter recipe… its been a LONG time (since I am gluten free) that I have had such crispiness! Even after cooling! Amazing! I did add some taco seasoning for flavor, to the batter, but it was the crispy crunch that had me! And the fish was perfectly cooked too! Yum!

    Deb Wheaton

    Deb Wheaton · March 20, 2019 at 12:35 PM

    Hi Marca,
    YAY! So happy for your success. Taco seasoning in the batter sounds delicious. I’m going to try that next.
    Thanks for sharing.

    Amanda · May 4, 2019 at 2:10 PM

    It’s lovely but

    How do you stop the batter from sticking to the wire basket ?


      Deb Wheaton

      Deb Wheaton · May 14, 2019 at 1:02 PM

      Hi Amanda,
      I haven’t had that problem. Is your oil hot enought? That could be the problem. Also, if you roll coat it in oat flour or corn starch – that can help with sticking.
      Hope that helps.

Marie T Carone · March 8, 2019 at 6:05 PM

how thick should the batter be? when I combined all ingredients I had mortar! I kept on adding liqud until it looked like it would coat something.

    Deb Wheaton

    Deb Wheaton · March 20, 2019 at 12:34 PM

    Hi Marie,
    Not sure what happened there. The oats do a great job of absorbing liquid – but I’ve never had “mortar”. I’ll make this again and try to figure out what went wrong.
    Thanks for your feedback,

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