Monday, August 30, 2010

Gluten-Free Beer Battered Fish

With all the focus on gluten-free diets, I thought I'd take a stab at a recipe that you don't normally find G-Free alternatives for. This gluten-free beer battered fish rocks! Honestly, I'd challenge anyone to detect a difference in taste between this batter fish and one made with regular flour!

Gluten-Free Beer Battered Fish
Oil for deep-frying (about 6 cups)
1 1/2 lbs skinless fish fillets like cod, flounder or talapia
3 tbsp Old Bay Seasoning
Salt & Pepper to taste

For Batter
1 cup Bob's Red Mill Gluten Free All-Purpose Flour
1 cup cornstarch
3/4 tsp xanthum gum
1 12 oz gluten free beer* or 12 oz club soda
1 large egg
1 tsp kosher salt

Combine the flour, cornstarch, xanthum gum, G-free beer or club soda, egg and salt in a large mixing bowl. Whisk well. Cover and refrigerate for at least 20 minutes.

Heat oil to 375 F in a deep Dutch oven or deep fryer.

While the oil is heating, pat fish fillets dry with paper towels. Season with Old Bay Seasoning, salt and pepper. Drop the fillets into the batter and toss to coat evenly.

When the oil is hot, lift the fillets one by one into the batter with tongs. Let excess batter drip off before lowering the fillets into the oil. Tip: Swish the fillets back and forth in the hot oil for a few moments before letting go.  It helps to prevent sticking to the pot or fryer basket. Fry until the fillets are golden brown, about 5 to 8 minutes. Serve with tartar sauce and lemon wedges!

*There are a number of Gluten-Free Beers on the market these days.  I've tried the recipe with Bard's The Original Sorghum Malt Beer (formerly Dragon's Gold).

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