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.

Serve with Apple Cider Vinegar, tartar sauce and fries (chips).

Optional spices: You can add garlic powder, chili powder, cayenne or black pepper for some extra kick.

Beer Battered Fish and Chips
Beer Battered Fish and Chips
Cod for fried fish
Cod for fried fish
Gluten Free Beers
Gluten Free Beers