In the name of “stuff you thought you couldn’t have on a gluten free diet”, today I prove that you can, in fact, have beer battered fish. I used this recipe from About.com, with a couple of modifications. Since there were only 2 of us, I cut the recipe in half. The end result was crispy and delicious, and didn’t taste at all “weird” (as many GF things do) to my non-GF-palette. No clue what the nutrition info is. It’s really impossible to calculate since you don’t know how much batter you use, or how much oil is absorbed in cooking. Serves 2.
- Oil for Frying (I used canola oil)
- 1 pounds fresh fish fillets (I used tilapia)
- 1/2 cup gluten-free all purpose flour mix (I used the all purpose mix from Gluten Free Cooking For Dummies)
- 1/2 cup cornstarch
- 1/2 teaspoon GF baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon GF garlic powder
- 1/2 teaspoon GF onion powder
- 1/2 teaspoon paprika (my addition)
- 1/2 teaspoon salt
- 12 ounce bottle of gluten-free beer (I used Redbridge)
- Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a bowl and mix with a whisk until well combined.
- Add gluten-free beer and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick. I found that even though I used half the dry ingredients, it took the entire 12 oz. beer, as many GF ingredients REALLY absorb liquid.
- Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
- Fry in hot oil until golden brown.