1. What kind of fish is best for a gluten-free fish sandwich?

Mild, flaky white fish such as cod, haddock, or pollock work best. They hold their shape when fried or baked, deliver great flavor, and are widely available. Cod is a classic choice for its texture and clean taste.

2. How do I keep the gluten-free breading from falling off the fish?

Pat your fish fillets dry before breading, then use a three-step process: dust in gluten-free flour, dip in egg, and coat thoroughly with seasoned gluten-free crumbs or panko. Let the breaded fish rest for 10 minutes before cooking to help the coating adhere.

3. Can I make gluten-free fish sandwiches ahead of time?

Yes! You can bread your fish fillets in advance and refrigerate them, or even freeze them before cooking. Assemble sandwiches just before serving for the best texture. For leftovers, store fish and bread separately and reheat the fish in an oven or air fryer to keep it crispy.

4. What are the best gluten-free toppings for fish sandwiches?

Tartar sauce, crisp lettuce, sliced tomato, and homemade coleslaw are classic. For variety, try sliced pickles, sriracha mayo, or Mediterranean toppings like cucumber, spinach, and tzatziki. Always check that sauces and toppings are certified gluten-free.

Gluten-Free Fish Sandwich Recipe: Ready in 20 Minutes!

Description

A crisp, flaky, and satisfying gluten-free fish sandwich—true comfort food that everyone can enjoy. Inspired by classic family favorites and made with love, this recipe delivers big flavor with no gluten required.

Ingredients

Scale

4 fillets flaky white fish (cod, haddock, or pollock)
1 cup gluten-free panko breadcrumbs or crushed rice cereal
1/3 cup gluten-free flour blend (or rice flour)
2 large eggs, beaten
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried dill or parsley
Salt and pepper, to taste
Neutral oil (canola or avocado), for frying or spraying
4 gluten-free sandwich buns or rolls
Butter or olive oil, for toasting bread
For serving: gluten-free tartar sauce, lettuce, tomato, pickles, or coleslaw (see topping ideas below)

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Instructions

Pat fish fillets dry with paper towels and cut to fit your buns, if needed. Season both sides with salt and pepper.
Set up a breading station with three shallow dishes: one with gluten-free flour, one with beaten eggs, and one with gluten-free breadcrumbs mixed with paprika, garlic powder, dried dill/parsley, salt, and pepper.
Dredge each fillet in flour, shaking off excess, dip into egg, then press into breadcrumb mixture to coat. For extra crunch, repeat egg and breadcrumb step.
To fry: Heat a thin layer of neutral oil in a skillet over medium-high. Fry fillets for 3–4 minutes per side, until golden and cooked through. Drain on rack or paper towels.
To bake: Preheat oven to 425°F (220°C). Arrange breaded fish on a parchment-lined baking sheet, lightly drizzle or spray with oil. Bake 12–15 minutes, flipping halfway, until crisp and flaky.
To air fry: Spray breaded fillets with oil and air fry at 400°F (205°C) for 10–12 minutes, flipping once.
Toast gluten-free buns with a little butter or oil until golden.
Assemble sandwiches: Spread with tartar sauce or your favorite spread, top with crispy fish, lettuce, tomato, pickles, and any desired toppings.
Serve hot, enjoy every crunchy, flaky bite, and savor the comfort of a classic made gluten-free!

Notes

Choose a hearty, certified gluten-free bread that toasts well. Let breaded fish rest 10 minutes before cooking for the best crunch. Try topping with coleslaw, spicy mayo, or Mediterranean garnishes for variety. Leftover fish is perfect for salads, tacos, or meal prep.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying or Baking
Cuisine: American, Gluten-Free

Nutrition

Serving Size: 1 sandwich
Calories: 400
Sugar: 3g
Sodium: 580mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg