Are you ready to eat some ultra delicious crispy fish?
I found myself asking the question that comes all too frequently: What's for dinner? I rummaged through the freezer and found a packet of white fish fillets. Ok, so fish tonight, but how to make it, And make it good? I wanted something crispy and yummy. I thought I could bread it and throw the fish fingers into the oven, but they might turn out to be a little mushy. I decided to veto the breading and go for a good old fashioned battered fish fry. I took out all the gluten free flours I could find and came up with the yummy crispy, deliciously golden recipe down below that I won't soon forget and will be using again.
Gluten-free Beer Battered Fish
1 1/2 pound of white fish fillet
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder or garlic salt
Wash fish fillets, pat dry with paper towels and cut into pieces roughly 2x4 inches. They don't have to be exact, they can be an inch or two larger on either side but you don't want them too big or they will take longer to fry and soak up more oil. Season fish with salt, pepper and garlic powder.
To make Gluten-free Beer Batter:
1 cup of rice flour
1/2 cup of tapioca starch
1/2 cup of cornstarch
1 teaspoon sea salt
1 teaspoon of sugar
1/2 teaspoon ground black pepper
1 teaspoon garlic powder or garlic salt
1/4 teaspoon of dried basil flakes
1/4 cup vegetable oil
1 cup beer (amber or dark works best)
Mix or sift all the dry ingredients together.
Save about 1/3 cup of the dry mix and set aside for dusting fish before battering and frying.
Add vegetable oil to the dry mix.
Add 1/4 cup of beer and mix lightly, it will be lumpy.
Stir in more beer by the tablespoon just until you get a slightly runny pancake batter consistency. You don't have to use all the beer, only use enough for the right texture.
Heat a few inches of frying oil in a pot to about 360 degrees. If you don't have a heat oil thermometer, check the oil temp by dropping a few drops of batter into the oil to see if it lively sizzles and is not smoking or spattering.
Dust pieces of fish a few at a time in the dry mix, shake off the excess and dip each piece into wet batter to thoroughly coat and place lightly into heated oil. Don't overcrowd the pot.
Fry each piece of fish about 3-5 minutes, turn in the oil once half way through until both sides are golden brown and crispy.
Remove each piece of fish from the oil and drain on a large clean paper grocery bag or paper towels on a plate or a fry oil draining rack.
Keep fish warm in the oven around 150 degrees until all the batches are done. Serve immediately.
Photo provided by myself :-q
1/4 cup vegetable oil
1 cup beer (amber or dark works best)
Mix or sift all the dry ingredients together.
Save about 1/3 cup of the dry mix and set aside for dusting fish before battering and frying.
Add vegetable oil to the dry mix.
Add 1/4 cup of beer and mix lightly, it will be lumpy.
Stir in more beer by the tablespoon just until you get a slightly runny pancake batter consistency. You don't have to use all the beer, only use enough for the right texture.
Heat a few inches of frying oil in a pot to about 360 degrees. If you don't have a heat oil thermometer, check the oil temp by dropping a few drops of batter into the oil to see if it lively sizzles and is not smoking or spattering.
Dust pieces of fish a few at a time in the dry mix, shake off the excess and dip each piece into wet batter to thoroughly coat and place lightly into heated oil. Don't overcrowd the pot.
Fry each piece of fish about 3-5 minutes, turn in the oil once half way through until both sides are golden brown and crispy.
Remove each piece of fish from the oil and drain on a large clean paper grocery bag or paper towels on a plate or a fry oil draining rack.
Keep fish warm in the oven around 150 degrees until all the batches are done. Serve immediately.
Photo provided by myself :-q
