Gluten-Free Beer-Battered Fish Fry Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
For the Batter
2 ounces white rice flour
1 ounce sweet rice flour
3 ounces cornstarch
1 teaspoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup gluten-free beer, more as needed
For the Fish
1 pound boneless, skinless cod, cut into 5-inch pieces
2 ounces cornstarch
For Frying
2 quarts vegetable oil
Directions
In medium bowl, whisk together cornstarch, white rice flour, sweet rice flour, baking powder, granulated sugar, salt, and black pepper. Add gluten-free beer. Whisk until batter forms. Batter should flow easily from a spoon, slightly thicker than the consistency of heavy cream. If it's too thick, add an additional tablespoon beer. Set aside. In large bowl or pie plate, whisk together remaining white rice flour and cornstarch. Preheat oven to 250 degrees F. In heavy bottomed Dutch oven, heat oil to 375 degrees F. Dredge cod, one piece at a time, into the white rice flour-cornstarch mixture. Shake off excess. Dip cod, one piece at a time, into batter. Allow excess batter to drop off. Carefully lower fish into hot oil. Cook until batter sets, about three minutes. Turn fish and cook until batter turns golden brown, about another three to five minutes. Fry cod in batches, about two to three pieces at a time depending on the size of your fryer. Drain fish on paper towel-lined plate. Serve at once or transfer to rimmed baking sheet and keep warm in preheated oven for up to twenty minutes.