Gluten Free Beer Batter Fish Fry
Last night our family was in the mood for an old-fashioned, gluten free Beer Batter Fish Fry. 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 salt, 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.
Sustainable Fish Options for your Old Fashioned Fry
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.
Please let us know how your old fashioned, gluten free Beer Battered Fish Fry turned out! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & Love – Teri
Recipe Inspiration: Evenings on the Vineyard & The Food Schmooze; Photos by DuPree ProductionsPrint
A light and crispy crunch leads the way with this gluten free Beer Batter Fish Fry recipe. Add your favorite seasonings to the mix and bring on the party!
Choose Gluten Free, Non-GMO, & Organic ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to substitute an ingredient? Click here.
- Enough of your favorite High-heat oil (ex: vegetable, avocado, refined coconut, sunflower) to fill a heavy bottom pan with 2-3 inches of oil
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1 1/2 T spoon & level)
- 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, or your favorite seasoning (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, pat dry & cut into desired pieces
- 56g (2 oz) Corn Starch (1/2 C)
- Optional – 1/2 tsp of your favorite seasoning, we enjoy Seafood Seasoning
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
Before You Dive In – Prep: Please read!
- Preheat about 2-3 inches of vegetable oil in a dutch oven, or heavy bottom pan, to 325 degrees Fahrenheit (163 degrees Celsius).
- Cut the fish fillets into your desired evenly shaped size and pat dry.
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 and seasoning, if using. 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.)
Tartar Sauce: We like to improvise our sauce, so here goes! Dave adds equal amounts of ranch dressing with sour cream. Next, he adds finely chopped dill pickle, then seasons with salt and pepper. That’s it!
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: seafood
- Method: frying
- Cuisine: American
- 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
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