Comments on: (Gluten-Free) Beer Battered Fish & Chips!

By: Jules

Jules — Thu, 21 Feb 2013 15:04:59 +0000

Great tip! Thanks for sharing, Linda!

By: Linda

Linda — Wed, 20 Feb 2013 22:59:10 +0000

Try heating the panto medium high before putting the oil in, then heating the oil. I know it works when deep frying. I was having the same problem when frying catfish and venison. My husband is from the south and thinks everything has to be fried and with the stainless steel I was having the same problem. I haven’t tried it yet with small amounts of oil, but it works with 2-3 cups of oil.

By: Jules

Jules — Sun, 17 Feb 2013 03:43:29 +0000

I think it would work, but be a little on the sweet side, Betty. If you have club soda or sparkling water, that would probably be better, taste-wise.

By: Bettie

Bettie — Sat, 16 Feb 2013 22:38:18 +0000

I only have soda such as 7-UP or Sprite. Do you think this would work for me?

By: Jules

Jules — Thu, 07 Jun 2012 15:27:38 +0000

Sounds delicious, though, Julie!!

By: Julie

Julie — Thu, 07 Jun 2012 13:56:45 +0000

My sweet husband made this for me last night and it was wonderful! We used haddock and soda water since we didn’t have any GF beer around. Thank you Jules!

By: Jules

Jules — Thu, 19 Apr 2012 21:18:52 +0000

Great, Revan! Good luck with the recipe -I’m sure you’ll love it!

By: Revan

Revan — Thu, 19 Apr 2012 17:18:43 +0000

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!

By: Jules

Jules — Wed, 21 Mar 2012 12:35:33 +0000

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!

By: Michelle

Michelle — Tue, 06 Mar 2012 01:43:44 +0000

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?