Famous Gluten Free Beer Battered Fish
This gluten free Beer Battered Fish dish actually comes together quite quickly. Quick enough that it can be prepared on a weeknight. If you have time to bake some french fries, you have enough time to fry up some fish. The fish actually takes less time to cook than the french fries.
I’ve made this with both tilapia and cod fish, and my family definitely prefers the cod. It has less of a ‘fishy’ flavor, which no one here really likes.
Ingredients:
- Enough oil for deep frying, about 2" in your pot/fryer
- 8 (4 ounce) cod or tilapia fillets
- 1/2 cup brown rice flour (for dusting the fish fillets)
Batter:
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 1/2 cups gluten free beer OR Club Soda
- 1 large egg, beaten
Instructions:
- Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F.
- Rinse the fish and pat it dry.
- Place 1/2 cup brown rice flour in one bowl. Set aside.
- In a separate bowl, whisk together the batter ingredients. The batter will be fairly thin, that's alright, it will work just fine.
- Working one at a time, dip the fish fillets into the rice flour, then into the batter, and then carefully place it in the hot oil. You shouldn't overcrowd your pot - only fry a few pieces of fish at time.
- Fry fish, turning once, until both sides are a golden brown (about 2 minutes per side). Drain on a paper towel lined baking sheet, and serve while still warm.
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