Last night our family was in the mood for an old-fashioned, beer batter, fish fry with a gluten free twist. Delicious! Our fish cooks up moist, firm, tender and tasty. Best of all, the coating on the fish does not feel or taste at all greasy. Please feel free to add Old Bay seasoning if tradition calls for it. We prefer to use Borsari seasoning in place of the salt, and dry mustard and cayenne pepper in place of the Old Bay. The beauty of this recipe is that you may season any way you wish.
To help you make a sustainable fish choice, the Monterey Bay Aquarium Seafood Watch is fish friendly and has a sustainable seafood program that rates the health of most species of fish that we eat. The website also provide education and recommendations. Click here for more information.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Love & Peace – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
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Recipe Inspiration: Evenings on the Vineyard & The Food Schmooze
Photos by DuPree ProductionsPrint
Equipment: Digital scale (preferred), 6 qt Dutch Oven or heavy bottom sauce pan, Instant read digital thermometer (preferred), Tongs, Medium bowl, Small bowl, Shallow dish, Measuring cups & spoons, Paper towels, Serving plate
Substitutions: Do you need to substitute an ingredient? Click here.
Before You Dive In – Prep:
- Preheat about 2-3 inches of vegetable oil in a dutch oven, or heavy bottom pan, to 325 degrees Fahrenheit (163 degrees Celsius). We use avocado oil, sunflower oil or safflower oil – which ever one we have the most of on hand.
- Cut the fish fillets into your desired shape/size and pat dry.
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1 1/2 T)
- 1 T Aluminum Free Baking Powder (13g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/2 tsp Dry Mustard (1g)
- 1/2 tsp Cayenne Pepper (1g)
- 1/2 tsp Borsari Original Seasoning Salt (3g – optional)
- 2 large Pasture Raised Egg Yolks (do not use whole eggs, the batter will be thin and not stick as well to the fish.)
- 177 ml (6 oz) Gluten Free Beer – preferably an IPA (3/4 C)
- 454g (1 lb) fillet, prepared as desired (about 8 pieces)
- 56g (2 oz) Corn Starch (1/2 C)
Please read the prep note above before you begin.
Step 1: Whisk together the dry ingredients in a medium sized bowl. Set aside.
Step 2: Beat the egg yolks in a small bowl. Add to the dry mixture, but do not stir.
Step 3: Pour the beer into the dry mixture. Whisk all the ingredients together. Set aside.
Step 4: In a separate shallow dish, add the cornstarch. Dredge the fish through the corn starch, completely coating the entire surface of each piece of fish. Set aside on a plate.
Step 5: Check the temperature of the oil. If you do not have an instant read thermometer, drop a quarter teaspoon of batter into the oil. The oil is ready if the batter starts to sizzle and turn golden brown. If the batter turns dark brown quickly, the oil is too hot. If the batter just barely sizzles, the oil is not hot enough. Adjust the heat.
Step 6: Drop pieces of fish into the batter. Completely coat each piece.
Step 7: Use tongs to remove pieces of fish from the batter one by one. Allow excess batter to drip off. Gently place the battered fish in the preheated oil. Do not crowd the fish pieces. Allow them room to float. Plan to make about 3-4 batches – depending on the size of your pan.
Step 8: Fry for several minutes on both sides. The fish should appear golden brown.
Step 9: Use tongs to pull the fish from the hot oil. Place on a platter lined with a paper towel to absorb the excess oil. Once all of the fish has been removed from the pan, allow the oil to sit for a few minutes to regain the proper temperature.
Step 10: Repeat steps 6-10 until all the fish has been fried.
Step 11: Transfer fish to serving dishes and add your favorite sides.
To freeze: The battered fish fry freezes beautifully. Store in a freezer safe container for up to a month. To reheat: place frozen fish fry on a baking sheet and bake in a 350 degree Fahrenheit oven until ready, (time will vary on the size of your fish pieces.)
The nutrition information provided below is for the recipe only prior to frying.
Try using other foods such as vegetables, tofu and shrimp to add a bit of variety to your fry night.
- Serving Size: 2 pieces
- Calories: 320
- Sugar: 1g
- Sodium: 830mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 140mg
Keywords: Gluten Free Beer Batter Fish Fry