GLUTEN FREE BEER BATTERED FISH
You won't believe how easy it is to make your own Gluten Free Beer Battered Fish at home. Add a side of hot fries and some creamy coleslaw, and you've got the perfect pub dinner.
Provided by Jeanine Friesen
Categories Main
Time 20m
Number Of Ingredients 12
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.
GLUTEN FREE FISH BATTER
This gluten-free fish batter produces crispy and flakey gluten-free fried fish pieces. Use whatever firm white fish you have on hand.
Provided by Mēgan
Categories Main Meals
Time 50m
Number Of Ingredients 10
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.
BRANDON'S GLUTEN FREE FISH BATTER
Since our daughter was diagnosed with celiac disease I have been experimenting and finally came up with a good fish batter. It fries up crisp and golden brown and is very tasty.
Provided by stevedee
Categories Free Of...
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
- Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.
Nutrition Facts : Calories 99.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.4, Sodium 216.6, Carbohydrate 15.4, Fiber 0.6, Sugar 2.5, Protein 1.8
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.
Nutrition Facts : Calories 429 kcal, Carbohydrate 27 g, Cholesterol 63 mg, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, Sodium 610 mg, Sugar 2 g, Fat 21 g, ServingSize 2 pounds (8 servings), UnsaturatedFat 0 g
GLUTEN-FREE BEER BATTER FOR FISH AND SEAFOOD
Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time
Provided by Jubes
Categories Lactose Free
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients in a bowl. Make a well in the centre.
- In a seperate bowl, mix the eggwhite and the beer together.
- Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
- Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
Nutrition Facts : Calories 133.4, Fat 0.3, Sodium 15.1, Carbohydrate 28.3, Fiber 0.8, Sugar 0.1, Protein 3.5
BATTERED FISH COCKTAILS (GLUTEN FREE)
I discovered this recipe by experimenting,because it is very hard to find a good gluten free batter.A packet of Dosa MIx can be bought from any Indian Shop.It is just a rice and lentil batter mix with a few spices(not hot).My kids and I thing it tastes just like the fish you get at the Fish Shop down the road.Don't get turned off by the Dosa Mix.You will find an Indian shop,they are EVERYWHERE.
Provided by Andre The Giant
Categories Free Of...
Time 50m
Yield 24 cocktails, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dosa mix,lentil and potato flour and water together in a blender till smooth,then pour mix into a bowl and set aside.
- Cut Fish into long strips or cocktail size pieces.
- Heat oil in a deep pan for frying.
- Dip fish pieces into the batter and then drop into hot oil.
- Fry in oil till crispy brown and remove and place on paper towels.
- Serve with chips and tartar sauce.
Nutrition Facts : Calories 71.4, Fat 0.1, Sodium 11.9, Carbohydrate 16.6, Fiber 1.2, Sugar 0.7, Protein 1.4
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