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

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.

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

Nutrition Information
Amount per serving
Calories340
Total Fat17g
Saturated Fat2.5g
Cholesterol75mg
Sodium1230mg
Total Carbohydrate27g
Dietary Fiber2g
Sugars0g
Protein20g