Gluten Free Fried Fish

I am so excited. I finally succeeded in making a Friday fish fry. My Gluten Free Fried Fish is crisp, light and gluten free.

To make the fish light and crispy, the base of the flour is rice flour. A little baking powder is added in as well. The result is so crunchy and so satisfying. The other key to this recipe is making sure the oil is consistently hot at 350 degrees. The oil needs to be hot but not too hot. The fish does not take long to cook so the oil needs to be at the right temperature. Frying it typically done between 325 and 375 degrees. The middle of this range was the right target for the smaller fish size I used.

The other key to this recipe was the beer. I used a GUINESS BEER. This pained me because it is such a good beer. But it is true that one needs to use good ingredients to make good recipes. I wanted a heavier beer for the flavor. I didn’t need the whole can so I got to drink some. The other key with the batter is to get the batter to a pancake type consistency. Like Goldilocks, the batter cannot be too runny and cannot be to thick. It needs to be just right.

I am sorry that I cannot find my pictures of the step by step set up of the fish batter. I use my wok when I do a fry, which is rare. The wok holds a very consistent temperature on the oil. After the fish is fried, I moved it to a paper lined plate. So the excess oil would run off and sopped up by the paper. The resultant fry is crispy, light and flavorful. The flavor comes from the dark beer and a splash of sea salt when the fish is pulled out of the oil.

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Gluten Free Fried Fish

The secret to a good fish fry is a pancake like batter with a deep flavor of dark beer. My Gluten Free Fish Fry is so good.

Course dinner

Cuisine Americana, Comfort food, fish fry, Seafood

Keyword americana, comfort food, gluten free, seafood

Prep Time 5 minutes

Cook Time 4 minutes

Resting time 2 minutes

Total Time 11 minutes

Servings 6 people

Author Peter

Ingredients

Gluten Free Batter

• 3/4 Cup Cornstarch
• 3/4 Cup Rice flour
• 1 Tsp Baking powder
• 1/2 Tsp Salt
• 1/2 Tsp Black pepper
• 3/4 Whole Dark Beer (GF brand to keep recipe GF) looking for pancake consistency

Fish

• 1 1/2 Lbs Cod cut into planks
• 2 Tsp Salt
• 2 Tsp Black pepper
• 24 Ounces Vegetable oil use high smoke point

Instructions

Gluten Free Batter

1. Combine all the dry ingredients in a bowl and mix well. Add the beer a little at a time mixing as you go. You are looking for a pancake consistency. Keeping adding the beer and mixing until the desired consistency is achieved.

Fish & Cooking

1. Add the oil to the wok and heat to 350 degrees. I have a heat radar gun so I can monitor my oil temperature.

   While the oil is heating up, spice the fish planks. Next, drop the individual planks into the batter and let the excess batter drip off. Add directly into the hot oil. Keep repeating but plan to do the cooking in batches. Cook the fish for approximately 4 minutes. Remove from the oil and place them on a paper lined plate. Let rest for 1 – 2 minutes.

   I served my fried fish with a siracha aioli and a garlic aioli. Enjoy!