(Gluten-Free) Beer Battered Fish & Chips!

23 Posted on February 23, 2012

Categories: All, Main Dishes, Recipes

Tags: , Beer Batter, Dairy Free, Fish and Chips, Fish n Chips, Fried Fish, GFCF, Homemade French Fries, Steak Fries

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 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

Un-Fried 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.

Fish/Shrimp:

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.

Serve warm with gluten-free tartar sauce, ketchup or plain.

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This entry was posted on Thursday, February 23rd, 2012 at 9:30 am and is filed under All, Main Dishes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

20 Comments

We'd love to hear yours!

Kelly Benson said: on October 1, 2011

What vinegar do you use with them? Obviously malt is out & it’s depressing. I was thinking just plain white vinegar like Canadians favor. Cider maybe?
Reply
- Jules said: on October 3, 2011
  
  Kelly – I prefer cider vinegar because it’s milder, but it’s really whatever suits your taste (except malt, which as you noted, contains gluten so is off the list!).
  Reply
Susie Flaherty said: on February 6, 2012

Wow–I used Jules’ flour to batter my flounder fillets last night. It was out of this world–not too heavy–lovely and crispy golden brown–and a heavenly taste! Next time I’ll try chicken nuggets.

Susie
Reply
Christa said: on February 23, 2012

This sounds like an awesome recipe but I am watching my weight watchers points so am curious if this can be adapted to bake the fish in this batter or any other revisions to lighten the fry/oil component?
Reply
- Jules said: on February 23, 2012
  
  Christa – you can always flash fry in a tad of oil, then bake it the rest of the time. Broil at the end if you need it more crisp. You’ll love this potato “chips” recipe – it’s not fried at all!
  Reply
Frances D’amato said: on February 24, 2012

Thanks for your recipes
Reply
- Jules said: on February 28, 2012
  
  You’re welcome, Frances! Glad you’re enjoying them!!!
  Reply
Kim F. Mixon said: on February 24, 2012

Christa, have you had much luck doing the WW with the gluten free? I know when I was doing the WW it was very based on increasing your fiber in your carb portions. This is very difficult to do on the celiac diet. No choice in doing that now though with the celiac diagnosis. Can WW help you with this, and are they knowledgeable about what gluten free really means? Do they give you suggestions? I have been hesitant to start back on the WW since healing my gut with the gf diet.
Reply
- Karen said: on February 24, 2012
  
  Kim,I did WW a couple of years ago before they changed to the Points Plus program, but I thought it was pretty easy to do it gf. I am not gf but my husband is, so I cook gf for all of us. There were a lot of ww recipes that can be easily adapted. There was even a ww fish and chips that was really good with Jules’ flour. Even my kids ate it!
  Reply
- Christa said: on February 24, 2012
  
  I lost 30 lbs on WW last year eating gluten free and have kept it off! Like you, I have the celiac diagnosis and unfortunately, as my gut healed, my ability to absorb calories went up and so did my weight. The new points plus program worked for me as long as I have the nutritional content of foods (fat, carb, fiber, protein) I can figure out the points. For good or for bad WW hasn’t figured out the need to take gluten out of their packaged products so I am very appreciative of gf manufacturers like Jules who provide yummy recipes with nutritional content! Most gf packaged foods have that on the label and I definitely went for more fiber containing foods. My snack foods were/are grapes, low fat microwave popcorn, and frozen fruit smoothies, and portion control of yummy things like Jules’ buttermilk biscuits as an occasional treat!
  Reply
  - Jules said: on February 28, 2012
    
    Christa – sounds like you’re doing great and managing quite well for yourself. Great tips on keeping the pounds off. Everything in moderation!
    Reply
Michelle said: on March 5, 2012

Hi Jules, I was so excited to find this recipe! I was diagnosed with celiac disease about 2 months ago and have been craving a battered fish or chicken meal. I was sadly disappointed when this recipe became a disaster in my kitchen. I consider myself to be fairly savy in the kitchen and cook dinner just about night, so I was very upset to find that this recipe didn’t work at all. I cook with stainless steel (since my diagnosis, I had to give away my scratched non-stick and decided to go with stainless) and everything I’ve made had been great, except the fish I’ve been craving. I heated my oil to med-hi, and waited for it to get hot, put the fish in and when it came time to turn it, it was as if it was super glued to the pan. I tried raising the temp of the oil and that only burned it. I’m stuck! I tried baking off the rest of the fish but they only became soggy and flavorless. Any advice?
Reply
- Jules said: on March 21, 2012
  
  Hi Michelle- we’ve emailed you from Support@JulesGlutenFree.com because your experience was so unusual, we wanted to walk through the steps with you to see what might have gone wrong. Look for the email and we’ll see if we can figure it out together!
  Reply
Revan said: on April 19, 2012

This looks like a delicious recipe. Since cooking GF, I haven’t really experimented much with flours (I typically just make my own, it’s worked well so far) I’ll be interested to see how this turns out with gluten-free all-purpose flour. On a side note, I’d like to thank you for telling me what beer you are using in the batter (beer is something I haven’t had since going gluten-free, and I won’t mind getting back into cooking with them and drinking them).

Additionally, if you’re interesting, I do have a blog of my own where you can check out how I make gluten-free battered fish. Again, thanks for the recipe I’m looking forward to giving it a try!
Reply
- Jules said: on April 19, 2012
  
  Great, Revan! Good luck with the recipe -I’m sure you’ll love it!
  Reply

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