Gluten-Free Beer Battered Fish
Gluten-Free Beer Battered Fish Recipe dipped in a seasoned batter, with moist, flaky, fish inside and golden brown, crispy and crunchy outside
Servings 8 servings
Calories 284kcal
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
Serving: 8servings | Calories: 284kcal | Carbohydrates: 12g | Protein: 1g