Gluten Free Battered Fish

Ingredients

Each ingredient plays an important role for this batter recipe. Using brown rice flour and cornstarch make this batter superior to one with an everyday flour blend.

• Brown rice flour & cornstarch - Together this is less starch than most flour blends making a lighter batter.
• Baking powder & baking soda - Together these help lighten up the batter and aid in browning.
• Club soda - The bubbles help create a lighter, lacier crust. You can call this a beer batter but for best results, use club soda and serve your gluten free beer on the side.
• Cod - This light white fish is firm enough to stand up to deep frying.
• Oil for frying - Oils with a high smoke point last longer so can be reused for frying three or four times. My blog is about the gluten free part of cooking so I'm not making a firm statement about oil. 😊 Canola oil, vegetable oil and peanut oil are common. Olive oil and avocado oil seem to be recommended as a healthier option.

Tartar Sauce

Tartar sauce is made of ingredients that are always in my fridge. I could never use a whole bottle so instead of buying it, I just make it.

• Mayonnaise - Miracle Whip is an ultra-processed food I use less and less over time. Homemade mayonnaise is a good switch and it is decadent in comparison.
• Capers - Their umami flavour gives this sauce a salty, savoury, and briny taste. It can be omitted if you don't have any.
• Green relish, onion & vinegar - To round out the taste.
• Gluten free Worcestershire sauce - I can make my homemade recipe in less time than it takes to run to the store.
• Potatoes - Fish and chips are a match made in heaven so fry up some potatoes for this classic combination.

See recipe card for exact amounts.

Instructions: How to Deep Fry in a Wok

These instructions are for the set-up and will be applicable if for deep-frying in a wok, pot or saucepan. Over time you'll want to deep fry chicken, vegetables, pickles and maybe even Oreos (gluten free) or ice cream. You won't do it every week but with a good system you can get excited about making fried food. (Having no system is what makes it seems like too much work!)

• Pour the clean, or used oil, into the wok.
• Clip the thermometer onto the side (it may say right on the thermometer that deep-fry is 375°F).
• Cook your food and enjoy it while the oil is cooling.
• Place a wide mouth container with a pour spout into a sink. Pour the cooled oil into the container with confidence.
• Transfer the oil to a jug or jar, using a funnel if needed. Pouring it through a fine strainer or coffee filter will remove small bits of food. Reuse the oil 3-4 times before discarding.
• Mark the container FOR DEEP-FRYING and store in a different location so it isn't confused with fresh oil.

Frying in an Air Fryer

To deep-fry recipes with batter in an air fryer you dip the battered fish into breadcrumbs so it stays on the fish. I haven't tried it but I'm sure someone out there is doing this and loving it.

Substitutions

Tartar Sauce - For a fast and easy tartar sauce mix a blob of mayo, a spoonful of green relish and a squirt of lemon juice.

Green Relish - Substitute with chopped pickles and adjust to taste for the balance of sweetness and tartness.

Club soda - Gluten free beer will add a distinct taste to the batter so I don't use it. If you're itching to try it, do a head-to-head comparison with two bowls of batter and see what you think. If nothing else, it will be fun!

Cod - Substitute a mild, lean whitefish such as haddock, talapia or flounder. These are firm enough to stand up to frying.

Variations

Use smaller pieces of fish to fill tacos for a change. Same recipe, same set up, totally different meal.

Storage

Battered Fish - Ideally you don't want any leftover deep-fried battered fish. If you end up with some it can be gently reheated in a microwave. I prefer to make it into a salad, the way you'd mix up tuna salad.

Tartar Sauce - Mix leftover tartar sauce with more mayo into canned tuna or salmon. Enjoy on a bed of greens or in a sandwich.

Oil for Deep-Frying - Store oil in a cool, dark place between uses.

Equipment For Deep Frying

Because of its' shape, a wok has a large surface area for cooking with a small bottom requiring less oil than a pot. My wok has a dedicated spot in my kitchen, the cupboard above the fridge, so I can easily grab it when I want it. If you don't have a wok, I'd add one to my list (grocery list/Wish list/Christmas list/new GF cook list) right now.

• A flat-bottom wok, available in many sizes depending on how many you cook for.
• A kitchen thermometer that clips to the side of the wok.
• Tongs for dipping into batter and gently placing food in the oil.
• A long-handled strainer for removing food from the oil.
• A large 4-cup pyrex measuring cup to pour the cooled oil into from the wok.
• A large jug to store the oil in and reuse for a few frying sessions.