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.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 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
  • 1⁄4 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


  • 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 1⁄2 teaspoon pepper.
  • In a medium bowl, whisk together the brown rice flour, potato starch, and tapioca starch and place 1⁄2 cup of the flour mixture into a shallow dish. Lay fish fillets in 1⁄2 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.