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Crispy Gluten-Free Beer Batter Fish

A Homemade Fish Fry that can’t be beat!
Perfectly crisp and deliciously flavorful with no funny fried aftertaste…You won’t believe it’s gluten-free!
Gluten-Free Beer Batter Fish
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Friday fish fry traditions are popular in many parts of the country. Many, but not all, having to do with the lenten Season and people of the catholic faith being forbidden to eat meat on fridays. In Wisconsin a state heavily settled by catholics of german, polish, and other backgrounds the tradition is strong as ever. But, what sets Wisconsin apart is that fish fries also happen year around, and while hundreds of restaurants, bars and even churches hold fish fries on Friday’s, and sometimes Wednesday’s too – I’m yet to find a gluten-free Friday fish fry among them.

As in many traditional wheat-based favorite foods sometimes a girl’s just got to take matters into her own hands. The traditional Wisconsin Friday Fish Fry has been no different.

For years I longed to again take part in Wisconsin’s Friday Fish Fry tradition. I thought those days were over because of the wheat-based flour and gluten-heavy beer used in the preparation of the batter for the fried fish. That was until I decided to re-invent the Friday Fish Fry to be gluten-free.

What I came up with is a version that produces a beer batter fish that is literally out of this world in crispness, flavor, and texture. It doesn’t leave any funny greasy aftertaste in your mouth, and it’s a welcome addition to my gluten-free repertoire. For anyone who has craved this fried delicacy, whether you’re from Wisconsin or anywhere in the country, I’m sure you’ll be pleasantly pleased with this treat made at home without the hassle of having to reserve a table or the long wait at the bar until you can be seated.

Follow my simple instructions, and you’ll be enjoying a delicious, homemade fish fry in no time! 


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Gluten-Free Beer Batter Fish

Crispy Gluten-Free Beer Batter Fish

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Gluten-Free Beer Batter Fish

Crispy Gluten-Free Beer Batter Fish

Course: Main Course
Cuisine: American, German American, Polish
Keyword: Coated, Cod, Fish, Fried, Fried Foods, Haddock
Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 50 minutes
Slide to Adjust Servings: 6
Calories: 232
Author: Kymberley Pekrul | G-Free Deliciously
Beer batter fish that is literally out of this world in crispness, flavor, and texture. Make way for enjoying this Friday Fish Fry Favorite from your own home kitchen!
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Batter Dry Mix

  • 1/4 Cup White Rice Flour
  • 1/4 Cup Sweet Rice Flour
  • 1/4 Cup Tapioca Starch
  • 3/4 Cup Corn Starch
  • 1 Teaspoon White Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1-1/2 Teaspoon Old Bay Seasoning
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Table Salt

Wet Ingredients

  • 1 Tablespoon Cider Vinegar
  • 12 ounces Gluten-Free Beer or Club Soda

High Temperature Oil for Deep Frying

    Cod or Haddock Loins


    For Flavorful Fish

    • Soak the fish in a combination of lemon juice, salt and water for about an hour before beginning.
    • Rinse the fish in cool water, drain, cut each filet lengthwise into strips, then cut into 3-by-1 by 1-inch wide pieces.
    • Blot on a paper towel to remove the excess water from each.
    • Lightly salt and pepper each piece, then dredge each in gluten-free all-purpose flour, making sure to shake off any excess from the pieces so that they are barely coated with flour. Set aside.

    For the Batter Dry Mix

    • Combine the flours, sugar, baking powder, baking soda, and seasonings in a zipper bag, seal and shake well to fully combine the ingredients. Set aside.

    Getting Ready

    • Start heating the oil before mixing the batter and coating the fish. If using an electric deep fryer fill and heat your high-temperature oil according to the manufacturer's instructions. If you don't have one, use enough oil in a deep heavy pot to measure a depth of about 3-inches. You will want to make sure that the pot is deep enough so that it is no more than half full of the oil. Heat the oil to 375ºF.*
    • Next, prepare for when the fish comes out of the fryer by setting a cooling rack over a rimmed baking sheet next to your fry area. After transfering the fish you can keep the fried fish warm on the rack/baking sheet set-up in a preheated 250°F oven. doing this is especially helpful if you're frying fish for a large crowd or holding to serve family-style at the table.

    Coating the Fish

    • In a bowl measure 3/4 cup of the Batter Dry Mix to make enough batter to coat approximately 4-pieces of fish.** Make a well in the center of the mix and add 1 tablespoon of cider vinegar for each 3/4 cup dry measure of the mix to the bowl. Whisk in the gluten-free beer or club soda, adding in enough liquid to make a smooth batter that is the consistency of pancake batter.


    • When the oil is at 375ºF, put the prepared fish pieces into the batter mixture to coat them and then slide them, one at a time, into the hot oil.*** Be sure not to crowd the pot.
    • Each 3-by-1 by 1-inch piece wil take about 3-1/2 to 4 minutes to fry. You may have to use a spider or tongs to flip them in the oil, about half way through the cooking, so that they cook and brown evenly on both sides. You're looking for a even golden-brown color.
    • Transfer the golden-brown fish to the rack/baking sheet set-up to drain for a minute or two before serving. Enjoy!


    * You can fry in about 2-inches of oil, but if doing it you will notice that the heat of the oil temperature will drop quite a bit when the fish is added. By using a depth of 3-inches of oil, the tempertaure will stay more consistant, cooking the fish quickly without retaining as much grease as it frys.
    ** Using the entire recipe (above) for the Dry Batter Mix makes approximately enough batter for 8-10 fish pieces. I use about half, or approximately 3/4 cup of the Dry Batter Mix to make 4-5 pieces of fish (enough for my husband and myself for one meal). The Dry Batter Mix keeps well in a plastic zipper bag or container for 6 months if kept in a cool dry cupboard. Many times I'll double or triple the recipe to have it on hand and speed up making my next batch of fry batter.
    *** A trick I picked up several years ago when helping out at a church fish-fry was to use a bamboo skewer to spear the pieces of fish before dipping in the batter. Spear each piece about half an-inch or so on an end and use it to lift up the fish to let the excess batter drip off. With the fish still on the skewer, lower it about halfway into the hot oil and let it sizzle for about 3 seconds, then give the skewer a little shake so the fish comes off the skewer and floats free in the oil. It's a handy trick for keeping your hands from getting all gummed up with batter!
    If making homemade chips to serve with your fish fry you'll want to fry them before the fish. Go to this recipe and keep the chips warm in a preheated 250°F. oven while you're frying the fish.

    (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

    Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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    Kymberley Pekrul


    • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
    • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
    • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
    • The first thing I learned to make was pancakes.
    • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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    Mark and Kymberley Pekrul

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     Happy to Meet You!

    I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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