Gluten-Free Beer-Battered Fish
When it comes to deep-fried foods, most fryers in restaurants are contaminated with gluten. However, you can still treat yourself to the occasional deep-fried meal at home, like this restaurant-style beer-battered fish.
Difficulty: Medium
Hands-on: 30 minutesTotal: 30 minutes
Serves: 8
Ingredients
- 2 cups vegetable oil
- 8 cod fillets (4 oz. each)
- 3 tsp. salt, divided
- 2 tsp. ground black pepper, divided
- 1 cup brown rice flour
- ¼ cup plus 2 Tbsp. potato starch
- 2 Tbsp. tapioca starch
- 2 Tbsp. garlic powder
- 2 Tbsp. paprika
- 1 large egg, beaten
- 12 oz. gluten-free beer
Directions
- Heat the oil in a heavy-bottomed pot or a deep fryer until it reaches 365°F. Rinse fish, pat dry, and season with 1 teaspoon salt and ½ teaspoon pepper.
- In a medium bowl, whisk together the brown rice flour, potato starch, and tapioca starch and place ½ cup of the flour mixture into a shallow dish. Lay fish fillets in ½ cup of the flour mixture, just to coat them on both sides. Shake off excess.
- Combine the remaining gluten-free flour mixture, garlic powder, paprika, and remaining salt and pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into batter, then gently drop one at a time into hot oil. Fry fish, turning once, until both sides are a golden brown. Drain on paper towels, and serve while still warm.
| Amount per serving | |
|---|---|
| Calories | 340 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Cholesterol | 75mg |
| Sodium | 1230mg |
| Total Carbohydrate | 27g |
| Dietary Fiber | 2g |
| Sugars | 0g |
| Protein | 20g |
Recipe Information
Serves: 8
Ingredients
- 2 cups vegetable oil
- 8 cod fillets (4 oz. each)
- 3 tsp. salt, divided
- 2 tsp. ground black pepper, divided
- 1 cup brown rice flour
- ¼ cup plus 2 Tbsp. potato starch
- 2 Tbsp. tapioca starch
- 2 Tbsp. garlic powder
- 2 Tbsp. paprika
- 1 large egg, beaten
- 12 oz. gluten-free beer
Directions
- Heat the oil in a heavy-bottomed pot or a deep fryer until it reaches 365°F. Rinse fish, pat dry, and season with 1 teaspoon salt and ½ teaspoon pepper.
- In a medium bowl, whisk together the brown rice flour, potato starch, and tapioca starch and place ½ cup of the flour mixture into a shallow dish. Lay fish fillets in ½ cup of the flour mixture, just to coat them on both sides. Shake off excess.
- Combine the remaining gluten-free flour mixture, garlic powder, paprika, and remaining salt and pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into batter, then gently drop one at a time into hot oil. Fry fish, turning once, until both sides are a golden brown. Drain on paper towels, and serve while still warm.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 340 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Cholesterol | 75mg |
| Sodium | 1230mg |
| Total Carbohydrate | 27g |
| Dietary Fiber | 2g |
| Sugars | 0g |
| Protein | 20g |