Beer Battered Fish – GFCFSF
March 30, 2013
Beer Battered Fish - GFCFSF
1-1/2 pounds wild-caught Pacific cod or haddock
1 12-ounce Gluten-Free Beer
1-1/2 cups GF Flour mix
1/4 cup organic cornstarch or arrowroot starch
1 teaspoon baking powder
2 teaspoons salt
Peanut oil (or oil that tolerates 350 degrees) for frying
If cooking fries/chips, cook them first as the fish will flavor the oil.
Cut fish into slices (approximately 1-1/2 inches wide, across the filet). Set aside.
Preheat oil to 325-350 degrees (no higher or batter will come off) in a heavy pot.
Mix flour, baking powder, salt, arrowroot/cornstarch. Whisk in beer until there are no lumps.
Drop a few pieces of fish into the batter, coat thoroughly. Using tongs or a fork, pick each piece up and let the batter drip off a little, then drop into hot oil. Cook in batches, don't crowd pan or they'll stick together. Cook 6-7 minutes. Drain on paper towels. Repeat until all the fish is cooked.
Optional spices: You can add garlic powder, chili powder, cayenne or black pepper for some extra kick.