Whether you like gluten-free beer or not (and no matter which you might like), this fish recipe is sure to please! Light and crisp, this batter will take on some of the flavors of the beer you choose, and will liven up any flaky white fish. This one impressed even my picky son who finished his whole plate, proclaiming afterwards, “Mom, you should make these into fish sticks for us – even easier to eat!”. I’ll get right on that … as soon as I get more beer!
If you need some guidance about choosing a gluten-free beer for the job, have a look at some of my Gluten-Free Beer Tasting Notes!
Beer-Battered Fish & Chips
- 1 cup Jules Gluten Free™ All Purpose Flour
- 2 tsp. baking powder, gluten-free
- 1 tsp. salt
- 12-16 oz. gluten-free beer (e.g. Green’s Blonde = 1 pt. .9oz – drink any leftovers!; Use soda water if not using beer)
- 3/4 cup Jules Gluten Free™ All Purpose Flour for dredging
- 3-4 8 oz fillets: catfish, tilapia, cod or haddock
- 4 large baking potatoes, sweet potatoes or yams (use purple sweet potatoes for added color & nutrition!)
- extra virgin olive oil for frying & brushing on potatoes
Preheat oven to 350 F.
Wash potatoes well, then poke several times with a fork. Place on a baking sheet and bake for 30-45 minutes, or until fork-tender. In the alternative, microwave the potatoes for 7-10 minutes, checking periodically and removing when fork-tender. Set aside and allow to cool.
When cool enough to handle, slice into 1/4- 1/2 inch rounds (skin on) or cut on an angle into steak-fry-size wedges.
Increase oven temperature to medium-broil. Cover a jelly roll pan or baking sheet with low sides with aluminum foil. Lightly cover with olive oil. Rub both sides of the fries in the oil, then spread out on the sheet so they are not touching one another. Broil for 5 minutes on highest baking rack. Flip each slice over and broil an additional 2 minutes, or until lightly browned. They burn easily at this point, so watch them closely!
Remove and serve warm with vinegar or ketchup.
In a flat-bottomed bowl or pan, whisk together dry ingredients. Form a well in the center and gradually pour in gluten-free beer, whisking it in until a thin batter is formed. Add beer slowly, so that you add only enough to make this thin batter.
In another flat bowl or pan, spread the additional cup Jules Gluten Free™ All Purpose Flour for dredging.
Pour enough oil into a large skillet to cover the bottom of the skillet. Heat to medium-high.
Wash and cut the fillets on an angle so that each piece is roughly 4 ounces in size. Dredge each fillet through the flour, then into the batter bowl, covering each side well.
Lay each battered fillet in the hot oil (be careful of oil splatters!) and fry each side for 5 minutes or so, until crispy and lightly browned. Peak inside the middles of the pieces before removing from heat to be sure they are fully cooked. Fish should be 145°F when done.
Serve warm with gluten-free tartar sauce, ketchup or plain.