Gluten Free Beer Batter For Fish And Seafood
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
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
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