Beer Battered Fish Recipe

Ingredients

• 1 cup gluten-free all-purpose baking mix flour (like Bob’s Red Mill)
• 1 cup cornstarch
• 1 teaspoon gluten-free baking powder
• 1 teaspoon sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces beer (gluten-free or 12 ounces club soda)
• 1 cup oil
• 8 (4-ounce) skinless white fish filets (patted dry with a paper towel)

INSTRUCTIONS:

1. In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper.
2. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick (it should be a bit runny but you shouldn’t be able to see the fish through it).
3. Heat deep fryer to 375 F.
4. When the oil has come up to temperature, fry the fish in batches of 3 to 4 pieces at a time depending on the size of your fryer. Dip the fillets in the batter one at a time making sure both sides are coated. Hold above the bowl to let excess batter drip off.
5. Carefully place in the hot oil and fry 3 minutes or until the batter has set.
6. Using a spatula, turn and cook another 3 to 5 minutes or until golden brown. If you have an infrared thermometer, use it to temp the fish which should be at 145 F (a conventional instant-read thermometer won’t work because the fish is too thin to take an accurate temperature). Otherwise, take a peek inside with a thin knife. The fish should be flakey white when done.
7. To keep the first batch warm while you fry the remaining fillets, transfer to a rimmed baking sheet and place in a heated 250 F oven for up to 20 minutes. Finish frying the rest of the fish.
8. Drain on paper towels and serve while still warm with French fries, coleslaw or the sides of your choice.