Crispy Gluten-Free Beer Batter Fish - Perfectly Crisp and Deliciously Flavorful – You Won’t Believe It’s Gluten-Free.
Print Friendly, PDF & Email
Crispy Gluten-Free Beer Batter Fish

Crispy Gluten-Free Beer Batter Fish

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.

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 Friday. In Wisconsin, a state heavily settled by Catholics of German, Polish, Lutheran, 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.

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.

Crispy Gluten-Free Beer Batter Fish
Beer batter fish that is out of this world in crispness, flavor, and texture. Make way for enjoying this Friday Fish Fry Favorite from your own kitchen!

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!

Learn how to adjust the serving size.
CLICK HERE

Crispy Gluten-Free Beer Batter Fish

Crispy Gluten-Free Beer Batter Fish

Perfectly Crisp and Deliciously Flavorful Beer Batter Fish – You Won’t Believe It’s Gluten-Free.
5 from 1 vote
Print Pin Comment/Rate
Course: Dinner, entree, Lunch, Main Course
Cuisine: American, British, German, Polish
Keyword: cod, fish, fish fry, haddock
Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 49 minutes
Servings: 8
Calories: 232kcal

Equipment

  • Deep Fryer or Large heavy pot
  • Deep-fry thermometer
  • Slotted Spoon
  • mixing bowl
  • whisk
  • Cooling rack
  • Baking sheet

Ingredients

Batter Dry Mix

Wet Ingredients

Instructions

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 cold 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 each piece 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 combine the ingredients thoroughly. 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. [1]
  • 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 transferring 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 cooking 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. [2] 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.

Frying

  • 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. [3] Be sure not to crowd the pot.
  • Each 3-by-1 by 1-inch piece will 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 halfway through the cooking, so that they cook and brown evenly on both sides. You're looking for an 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!

Footnotes

[1] 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 temperature will stay more consistent, cooking the fish quickly without retaining as much grease as it fries.
[2] 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 six 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.
[3] 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 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 cooking the fish.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

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

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Did you fix this recipe?

Tag @gfreedeliciously and hashtag it #gfreedeliciously on Instagram.

I WANNA SEE !

Where there's a whisk, there's always a way to enjoy it gluten-free...

Ad

.
The Highest Quality Canned Seafood Products From Vital Choice! All With Free Shipping On $99! Click Here!
.

I'd love to hear your thoughts...

0 0 vote
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
Take a peek at the behind
G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • 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 cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

Share the LVE

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

About Me

I'm so happy you're here...

I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

dig deeper...

FEATURED

Recent Posts

Follow Me

Weekly Video

Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions!

– ADVERTISEMENT –

.
Dessert in Five
.

– ADVERTISEMENT –

.

– ADVERTISEMENT –

.

ARCHIVES

– BY MONTH & YEAR –
On G-Free Deliciously

More to explore...

Mango Pineapple Fresca Salsa Over All-American Hotdogs & Cauliflower Rice

Star-spangled sides aside you can’t go wrong including a delicious Mango Pineapple Salsa Fresca with All-American Hotdogs over Cauliflower Rice on your 4th of July picnic menu.

Cool Is Cucumber Mint Salad

Cool your palate with a naturally refreshing cucumber and mint salad recipe that goes great with any spicy main course.

Gluten-Free Cake Flour Blend

Gluten-Free Cake Flour Blend – The low protein gluten-free flours and the high starch combination of this blend make gluten-free cakes, coffee cakes, muffins, quick bread and cookies perfectly airy, fluffy and light with a fine crumb and soft, tender texture.

Spicy Shrimp & Andouille Sausage Fusilli

If you crave flavor but don’t want to spend all day in the kitchen, this quick, tasty one-skillet meal has everything you’re looking for!

close

Enjoy this blog? Please spread the word :)

Pinterest
Pinterest
Pinterest
Twitter
Visit Us
Follow Me
Tweet
LinkedIn
Share
Yummly
Follow by Email
RSS
0
Would love your thoughts, please comment.x
()
x
Scroll to Top
Loading..