Gluten Free Beer Battered Fried Fish Recipes

GLUTEN FREE BEER BATTERED FISH

Steps:

• Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F.
• Rinse the fish and pat it dry.
• Place 1/2 cup brown rice flour in one bowl. Set aside.
• In a separate bowl, whisk together the batter ingredients. The batter will be fairly thin, that's alright, it will work just fine.
• Working one at a time, dip the fish fillets into the rice flour, then into the batter, and then carefully place it in the hot oil. You shouldn't overcrowd your pot - only fry a few pieces of fish at time.
• Fry fish, turning once, until both sides are a golden brown (about 2 minutes per side). Drain on a paper towel lined baking sheet, and serve while still warm.

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

GLUTEN FREE FISH BATTER

Steps:

• In a large Dutch oven or deep fryer, preheat the oil to a temperature of 350-365 degrees (F). If using a Dutch oven, use enough oil to fill the pan by 3 1/2 to 4 inches. If using a deep fryer, use the amount of oil suggested in the fryers directions.
• Blot the fish with paper towels until it's as dry as possible.
• In a large mixing bowl, combine 1 cup cassava flour, 1 teaspoon sea salt, garlic powder, black pepper, baking soda and cayenne pepper. Taste it. If you'd like to increase the sea salt, garlic powder, or cayenne pepper, feel free to do so.
• Whisk in the large egg and the gluten-free beer; continue to whisk until no lumps remain. The batter will be bitter, but this bitterness will not be present in the final product. Add a piece of fish to the batter, and then pull it out. The batter should coat the fish, but it shouldn't be too thin or thick. If the batter needs to be thickened up, add an additional tablespoon of cassava flour and whisk until blended. Test the thickness of your batter again, and add another tablespoon of cassava flour only if needed.
• Add all of the fish to the batter bowl, and then fry the battered fish in small batches for 2-3 minutes. Do not overcrowd the pan.
• Remove the fried fish to a cooling rack sitting inside half a sheet pan (these are similar to the cooling racks I have). This will help keep the fish crispy. Serve immediately with ketchup, tartar sauce, or Lemon Caper Sauce.

GLUTEN FREE FISH FRY

Steps:

• Mix the flour and the baking powder together, then add the club soda.
• Cut the fillets in half then season them with salt and pepper.
• Dredge the fish and then dip them in the batter.
• Fry the fish in oil at 350 degrees. Usually only takes about 4-5 minutes and I flip halfway through.

GLUTEN FREE FISH AND CHIPS

Steps:

• In a deep cast iron skillet, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
• Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown.
• Don't have time, you can use frozen steak fries instead of fresh potatoes.
• In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
• Pat the fish fillets dry with paper towels. If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.

AIR FRIED BEER BATTERED FISH AND CHIPS

Steps:

• Preheat Air Fryer to 390 Degrees
• Cut Cod into fillets, about 3-4 inches long each.
• Mix together 1 cup of flour, corn starch, baking soda, egg and beer in a medium size bowl.
• Mix together the rest of the flour and the paprika, onion powder and garlic powder in another bowl.
• Dip the cod fillets into the beer batter, then into the flour.
• Cook in preheated AIr Fryer at 390 degrees for 12-14 minutes, or until the outside is nice and golden. Serve immediately.

GLUTEN-FREE BEER-BATTERED FRIED FISH

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper.
• Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick (it should be a bit runny, but you shouldn't be able to see the fish through it).
• Heat the oil over medium heat in a large skillet to 375 F. If you don't have a thermometer, you can tell if the oil is hot enough when bubbles form around a chopstick or skewer when it is placed in the oil.
• When the oil has come up to temperature, dip the fillets in the batter one at a time making sure both sides are coated. Hold above the bowl to let excess batter drip off.
• Carefully place fish in the hot oil and fry for 3 minutes or until the batter has set. Fry the fish in batches of 2 to 4 pieces at a time, depending on the size of the skillet.
• Using a spatula, turn and cook for another 3 to 5 minutes or until golden brown. If you have an infrared thermometer, use it to check the fish, which should be at 145 F (a conventional instant-read thermometer won't work because the fish is too thin to take an accurate temperature). Otherwise, take a peek inside with a thin knife. The fish should be white and opaque when done.
• To keep the first batch warm while you fry the remaining fillets, transfer to a rimmed baking sheet and place in a heated 250 F oven for up to 20 minutes. Finish frying the rest of the fish.
• Drain on paper towels and serve while still warm.

GLUTEN-FREE FISH AND CHIPS WITH MINTY PEAS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.
• Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks.
• Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.)
• Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.
• Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through.
• While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time - you want a thick batter, about the consistency of double cream. Once it comes together, don't keep mixing it - you want it to be lovely and light.
• Dip the fish into the batter, coating both sides, making sure that the fish is totally coated.
• Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn't spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain - not kitchen roll as it will stick!
• Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst.
• Stir in the crème fraîche and season with salt and pepper.
• Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside.