Crispy Gluten-Free Beer Batter Fish
This Crispy Gluten-Free Beer Batter Fish recipe is a delicious and gluten-free substitution for a classic favorite. The gluten-free beer adds a unique flavor, and the crispy batter gives the fish a satisfying crunch. Perfectly seasoned with herbs and spices, this dish will become a new family favorite for anyone craving a fish fry. Serve with tartar sauce and a squeeze of lemon for the ultimate fish and chips experience. Enjoy this gluten-free take on a classic dish!
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, not only in Wisconsin. Many, but not all, have to do with the Lenten season and people of the Catholic Faith being forbidden to eat meat on Friday. Still, the tradition is as strong as ever in Wisconsin, a state heavily settled by Catholics of German, Polish, Lutheran, and other backgrounds. 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 Fridays, and sometimes Wednesdays 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.
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How to make gluten-free beer batter fish...
So, I developed 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 is a welcome addition to anyone’s gluten-free repertoire.
Just in case you’re like me and have craved the fried delicacy of beer batter fish only made gluten-free. In that case, whether you’re from Wisconsin or anywhere else in the world, I’m sure you’ll be pleasantly pleased with this traditional 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 enjoy a delicious, homemade fish fry in no time!
Looking for more Fish Fry ideas? Try my Lemon Pepper Fry Coating Mix. You won’t be disappointed!
Crispy Gluten-Free Beer Batter Fish
@ GfreeDeliciously
EQUIPMENT
- Deep Fryer or Large heavy pot
- Deep-fry thermometer
- Slotted Spoon
- mixing bowl
- whisk
- Cooling rack
- Baking sheet
INGREDIENTS
Batter Dry Mix
- ¼ cup White Rice Flour
- ¼ cup Sweet Rice Flour
- ¼ cup Tapioca Starch
- ¾ cup Corn Starch
- 1 teaspoon White Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1-1/2 teaspoon Chesapeake Bay Seafood Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Black Pepper
- ¼ teaspoon 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
- Salt and pepper to lightly season the fish.
- ¼ cup gluten-free all-purpose flour
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 them, and 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, shaking off any excess from each piece so 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 ensure that the pot is deep enough to be 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
- Measure 3/4 cup of the Batter Dry Mix into a bowl to make enough batter to coat approximately four fish pieces. [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 each piece, 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 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!
YOUR OWN NOTES
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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