James Martin Gluten Free Batter

James Martin Gluten Free Batter is light, crisp, and beautifully golden, giving you all the crunch of a classic batter without any wheat. It fries up airy and delicate with a satisfying crunch that holds its shape around fish, chicken, or vegetables. This is an easy, reliable recipe that takes just 10 minutes to prepare and around 20 minutes in total from start to finish. Perfect for a relaxed supper or a traditional fish and chips night at home.

Ingredients

For the Gluten Free Batter

• 150g gluten free plain flour (with xanthan gum)
• 50g cornflour
• 1 tsp baking powder (gluten free)
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• 200ml chilled sparkling water
• 1 large egg
• 1 tsp lemon juice or white wine vinegar

For Frying

• Vegetable oil or sunflower oil, for deep frying
• Fish fillets, chicken strips, or sliced vegetables, lightly dusted in gluten free flour

How to Make James Martin Gluten Free Batter

• Prepare the oil: Pour vegetable oil into a deep, heavy-based pan until one-third full. Heat to 180°C. If you do not have a thermometer, drop in a small cube of bread. It should turn golden in about 30 seconds.
• Mix the dry ingredients: In a large bowl, whisk together the gluten free flour, cornflour, baking powder, salt, and black pepper until evenly combined.
• Whisk the wet ingredients: In a jug, beat the egg lightly, then stir in the chilled sparkling water and lemon juice.
• Make the batter: Gradually pour the wet mixture into the dry ingredients, whisking gently until you have a smooth, lump-free batter. Do not overmix. The consistency should be similar to double cream.
• Coat the food: Lightly dust your fish, chicken, or vegetables in gluten free flour. Dip into the batter, ensuring an even coating.
• Fry until crisp: Carefully lower into the hot oil and fry for 4 to 6 minutes, depending on thickness, until golden brown and crisp. Cook in batches to avoid overcrowding.
• Drain and serve: Lift out with a slotted spoon and drain on kitchen paper. Serve immediately while hot and crisp.

Tips for the Best Gluten Free Batter

Why is my batter not crispy?

Make sure the sparkling water is very cold and the oil is fully heated before frying. Cold batter hitting hot oil creates the lightest, crispiest coating.

Can I make the batter ahead of time?

It is best used immediately. If needed, chill for up to 30 minutes and whisk briefly before using.

Why does the coating slide off?

Always dust the food lightly in gluten free flour first. This helps the batter cling properly.

How do I keep fried food crisp?

Place cooked pieces on a wire rack in a low oven at 120°C while you finish frying the rest.

Serving Suggestions

• Serve with chunky chips and tartare sauce
• Add a squeeze of fresh lemon
• Pair with mushy peas
• Use for onion rings or courgette slices

Storage

Room Temperature

Battered food is best eaten immediately. It will soften if left standing for more than 30 minutes.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven at 200°C for 8 to 10 minutes to restore crispness.

Freezing

Cooked battered items can be frozen for up to 1 month. Freeze in a single layer, then transfer to a container. Reheat from frozen in a hot oven until crisp and heated through.

Nutrition

• Calories: 220 kcal (per portion of batter)
• Carbohydrates: 28g
• Protein: 6g
• Fat: 9g
• Saturated Fat: 1.5g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on portion size and ingredients used.

FAQs

James Martin Gluten Free Batter

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

portions

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Calories

220

kcal

20

minutes

Light, crisp gluten free batter made with sparkling water for perfectly golden fish, chicken, or vegetables.

Ingredients

• 150g gluten free plain flour

• 50g cornflour

• 1 tsp gluten free baking powder

• ½ tsp fine sea salt

• ½ tsp black pepper

• 200ml chilled sparkling water

• 1 large egg

• 1 tsp lemon juice

Directions

• Heat oil in a deep pan to 180°C.
• Whisk together gluten free flour, cornflour, baking powder, salt and pepper.
• Beat egg with sparkling water and lemon juice.
• Combine wet and dry ingredients to form a smooth batter.
• Dip floured fish or vegetables into batter.
• Fry for 4–6 minutes until golden and crisp.
• Drain on kitchen paper and serve immediately.

Notes

• Use very cold sparkling water for the crispiest result.
• Do not overcrowd the pan when frying.
• Best enjoyed freshly cooked.