Gluten Free Crispy Battered Fish2016-05-26
- Servings : 4
- Prep Time : 40m
- Cook Time : 6m
- Ready In : 46m
A delicious recipe and an all-time family favourite.
- 110g gluten free flour
- 1 tsp yeast
- 1 tbsp vegetable oil
- 125ml gluten free beer or sparkling water
- For the fish
- 4 fish fillets
- 1 tbsp gluten free flour
- 2–3 litres sunflower oil for deep fat frying
To prepare the batter, place the gluten free flour and yeast in a large mixing bowl. Stir together with a fork. Add the oil and gluten free beer or sparkling water to the bowl and mix with the fork to make a smooth runny batter. Set aside in a warm place for 30 minutes until frothy.
When ready to cook the fish preheat a deep fat fryer or a pan of hot oil to 170°C.
Dust fish fillets with the flour mixture and immerse one at a time into the batter. Remove with tongs and place carefully into the deep fat fryer/ pan. If using a deep fat fryer, do not use the basket as the batter sometimes sticks to the wire.
Cook for 5–6 minutes until the batter is puffed and golden. Remove fish with a slotted spoon, let it drain then lay it on kitchen paper to absorb excess oil.
Place battered fish in warm oven while the other fish are cooked.
Serve with crispy chips and lemon.