Gluten-Free Beer-Battered Fried Fish
A versatile gluten-free beer batter offers a crisp, light, golden coating for fried fish, onion rings, mushrooms, other vegetables, and shrimp, ready in 20 minutes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 250 F for warming cooked items.
-
Whisk 1 cup gluten-free flour, 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, and 1/4 teaspoon black pepper in a large bowl.
-
Mix in 12 ounces gluten-free beer or club soda until the batter is smooth and slightly runny, adding more liquid if needed.
-
Heat 1 cup oil in a large skillet to 375 F.
-
Dip 8 dried (4-ounce) skinless cod fillets into the batter, allowing excess to drip.
-
Carefully place fish in the hot oil and fry in batches (2 to 4 pieces) for 3 minutes per side, or until golden brown and cooked to 145 F.
-
Transfer cooked fish to a rimmed baking sheet and keep warm in the oven while frying the remaining fillets.
-
Drain on paper towels and serve warm.