Gluten-Free Beer Battered Fish: tender and moist white fish inside a crunchy and crispy batter. The gluten-free beer gives it a delectable, light, and airy crisp coating. Consequently, the alcohol will cook off in the oil. It may sound like a lot of hassle to make fried fish at home but it is well worth it. A flavorful seasoned batter that creates the best crispy-fried fish. Indeed, it can be pan-fried or deep-fried. A quick and easy meal loved by young and old alike.
Gluten-Free Beer Battered Fried Fish:
Nevertheless, Beer Battered Fish is quintessentially British. Therefore, if you are ever in England, I highly recommend trying to find the best Fish and Chips. I highly recommend going on Yelp. A few years ago, my family was in England, and we had the privilege of having the best fish and chips I had ever had in London. We found the restaurant by looking it up on Yelp. I am so glad to have had that experience with my kids.
What kind of Fish to use?:
The best fish for frying is really any white fish. Halibut is usually too expensive a fish to use. Cod and haddock are most often used in restaurants. However, orange roughy, flounder, or haddock would work equally as well. Of course, you can always ask at the meat counter in your local store. I highly recommend going with smaller bite-sized pieces instead of long strips. Fortunately, bite-sized pieces cook faster.
Why Use Gluten-Free Beer:
I am not really a beer drinker. However, we have a great local brewery that makes seasonal beers and gluten-free beers. Believe it or not, beer gives the batter a light, airy texture, crispy coating, and craveable flavor.
How to Make the Best Beer Batter:
Being gluten-free means that I can’t go out and have deep-fried fish in my town. However, this classic pub food can also be enjoyed gluten-free by using gluten-free beer. Needless to say, no fancy beer is needed. First and foremost, gluten-free and alcohol-free beer can be used instead.
Put the beer into the freezer for 10 minutes to make it ice cold. Next, put ice into a measuring cup and add the water. Let the water sit until the beer is removed from the freezer. Pour off the correct amount of water. Hence, this batter will make a golden and crispy outside with flaky, moist fish inside.
Make sure to pat the fish dry with a paper towel before dipping it into the dry flour, then the beer batter, and lastly frying. Serve with vinegar, lemon wedges, and tartar. I prefer a gluten-free pale beer or ale to a dark beer.
Gluten-Free Beer Battered Fish
Ingredients:
- 1 egg
- 1/2 tsp salt
- 1 cup of iced water
- 1 cup ice-cold Gluten-Free Beer (optional or use all water)
- 2 1/2 tsp baking soda
- 2 1/2 cup cassava flour
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp dill
- 2 lbs Whitefish or cod, or Halibut Cheeks
- 1 cup avocado oil (if necessary)
Directions:
First, beat together the egg, ice water, and ice-cold beer. Second, stir together and add 3/4 cup cassava flour, baking soda, salt, garlic powder, onion powder, and dill until combined and set aside. Third, add the seasoned cassava flour to the water and stir with a fork. Fourth, flour and water will be lumpy. Finally, sprinkle 1/4 cup of cassava flour on top of the batter. Stir only once or twice. There will be flour floating on top. 
Battering The Fish
First, pour the remaining cassava flour onto a plate. To make for easier cleanup, wrap tinfoil over a half-sheet pan. Cut large pieces of fish into 2- 4-inch pieces. Pat the fish dry with a paper towel. Next, dredge fish pieces in the dry flour. Finally, dip them in the beer batter. Furthermore, allow the batter to drip off.
Finally, heat up 1 cup of avocado oil at a time in a deep pan. Once the pan is hot add 4-5 pieces of fish. Only add a few pieces at a time. Cook for 2-5 minutes per side (depending on how thick or big the fish pieces are).
Once cooked, remove from the oil and place on the covered sheet pan. Lastly, sprinkle the cooked fish with salt. Repeat until all the fish is cooked. Allow it to cool slightly before serving. Serve with malt vinegar, lemon wedges, and tartar sauce.
Gluten-Free Beer Battered Fish
Equipment
Ingredients
- 1 whole egg
- 1 tsp salt
- 1 cup of Ice Water
- 1 cup Ice Cold Gluten-Free Beer Or use all water
- 2 1/2 tsp baking soda
- 2 1/2 cup cassava flour
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp dill
- 2 lbs white fish
- 1 cup avocado oil use more if necessary
Instructions
- Before, beginning put the beer into the freezer for 10 minutes to make it ice cold.
- Next, put ice into a measuring cup and add the water.
- Let the water sit until the beer is removed from the freezer.
- First, beat together egg, ice water, and beer.1 whole egg, 1 cup of Ice Water, 1 cup Ice Cold Gluten-Free Beer
- Second, stir together add 3/4 cup cassava flour, baking soda, salt, garlic powder, onion powder, and dill until combined and set aside.1 tsp salt, 2 1/2 tsp baking soda, 2 1/2 cup cassava flour, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp dill
- Third, add the seasoned cassava flour to the water and stir with a fork.
- Flour water will be lumpy.
- Finally, sprinkle 1/4 cup of cassava flour on top of the batter.
- Stir only once or twice.
- There will be flour floating on top
- Pour the remaining cassava flour onto a plate. To make for easier cleanup, wrap tinfoil over a half sheet pan.
- To make for easier cleanup, wrap tinfoil over a half sheet pan.
- Cut large pieces of fish into 2- 4 inch pieces.
- Pat the fish dry with a paper towel.
- Next, dredge fish pieces into the dry flour.2 lbs white fish
- Finally, dip them into the beer batter.
- Furthermore, allow the batter to drip off.
- Heat up 1 cup of avocado oil at a time in a deep pan.1 cup avocado oil
- Once the pan is hot add 4-5 pieces of fish.
- Only add a few pieces at a time.
- Cook 2-5 minutes per side (depending on how thick or big the fish pieces are).
- Once cooked remove from the oil and place on the covered sheet pan.
- Lastly, sprinkle the cooked fish with salt.
- Repeat until all the fish is cooked.
- Allow it to cool slightly before serving.
- Serve with malt vinegar, lemon wedges, and tartar sauce.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 284 | |
| % Daily Value * | |
| Total Fat 19 g | 29 % |
| Saturated Fat 3 g | 17 % |
| Monounsaturated Fat 10 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 68 mg | 23 % |
| Sodium 602 mg | 25 % |
| Potassium 66 mg | 2 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 11 g | |
| Protein 1 g | 3 % |
| Vitamin A | 10 % |
| Vitamin C | 9 % |
| Calcium | 2 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
