Friday, July 9, 2010

Fish fry!

A few weeks ago my hubby was hungry for batter fried fish and so set out to have a gf fish fry. He found several recipes for batter, combined a few together and then made it gluten free. It was everything batter fried fish should be, except not as greasy which I think is a good thing.

Batter Fried Fish


  • 3/4 - 1 lb boneless fish fillets (tilapia, cod, perch, walleye, etc) -we used tilapia
  • Oil for frying (safflower, peanut oil, non-hydrogenated shortening are all good)
  • 1 cup Bob's Red Mill All-Purpose Gluten Free Flour ( or any gf flour mix)
  • 1 cup cornstarch (or leave out and decrease liquids)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 - 1/2 tsp black pepper
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 - 12 oz gluten-free beer or club soda (~12 if using cornstarch. Add slowly to ensure proper consistency)


  • Start heating oil in a fryer or deep pan. Heat to about 365F
  • Mix all dry ingredients thoroughly and then stir in the beer or club soda until a thin batter is formed. Batter should drip off the fillets when dunked.
  • Ensure oil has reached 365F
  • Dip fillets in the batter and then carefully place in the oil. Fry until golden brown, about 3-4 minutes per fillet.
  • Scoop out cooked fillets and place on paper towels to drain. Serve hot.