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.