This gluten-free batter creates a crazy crispy crust that to my taste, is simply right.

A super simple balanced flour.

• tapioca flour provides structure
• coconut flour gives it a flake and crispiness
• almond flour adds flavor and color

Club soda and yeast can give you all that carbonated bubbly goodness and yeasty flavor. It hits those texture bells and whistles like a charm! But if you have a gluten-free beer, you can use that instead of club soda.

[pinterest]

The Batter

This batter works for almost everyone. The flavors blend beautifully! And the crunch is, as my son says’s “Insanely good!”

If you have a nut allergy, you can replace the almond flour with more coconut flour or a seed flour. If you cannot tolerate yeast, leave it out and just add more club soda to get the right consistency.

1. Sprinkle yeast (if using) over warm water. Let is sit for a few minutes to activate the yeast.
2. Measure flours into a mixing bowl.
3. Add your activated yeast. Stir.
4. Add cold beer or club soda a little at a time until the thickness of the batter is like pancake batter.

OMGoodness… the yeast smells so good! Like my mother’s kitchen.

Deep Fry

Get your pot of oil hot and a plate of tapioca flour ready to go… dredge each piece of fish into tapioca flour.

Now into the batter it goes. Coat thoroughly and wipe off excess batter in the inside of the bowl.

Holding it partly into the hot oil, swoosh it back and forth a little before dropping it in so that it does not stick to the bottom of the pot.

Drop it in and let it do its thing.

A little trick for extra crispy fish…

When you get some color on the crust, you can glob a little more on it, right there in the pot. Flip it and let it cook through. Irregular shapes make for extra crunchy bits.

Flip it around as over as needed to get it dark golden brown on all sides.

When it is to your liking, place the golden fish onto crumpled paper towels to drain off oil.

Serve anyway you like. To make it a proper English dish, add some Chips. You can fry them up in the same oil, or to lighten the dish, bake them. Good ole russet potato steak fries are always delicious, or use any variety of sweet potatoes.

Tartar sauce, lemon wedges, or malt vinegar will cut the fat, and balance the dish.

Beer Optional Battered Fish

This batter is highly versatile and forgiving. If you have a nut allergy, replace almond flour with more coconut flour or a seed flower. If you cannot tolerate yeast, leave it out and add more club soda. Fry just about ANYTHING in this! Pictured is sustainably sourced cod.

Yields about 2 cups batter – enough to batter a couple lbs of cod.

•  high temp cooking oil, enough to deep fry (see note)
• 1 ¹⁄₂ teaspoons active dry yeast
• ¹⁄₂ cup warm water.
• ¹⁄₂ cup tapioca flour, plus extra for dusting
• 1/4 cup coconut flour
• 1/4 cup almond flour – for nut allergies, consider sesame seed flour or sunflower seed flour
• about 1 cup cold beer or cold club soda, just enough to make the batter about the thickness of pancake batter
• salt, to taste (not too heavy, you can add more salt later)
• optional: for flavor, you can add a sprinkling of any spice you like, such as paprika or turmeric
• fish, up to 2 lbs.

Method

1. Sprinkle yeast over warm water. Let is sit for a few minutes to activate the yeast.
2. Measure flours into a mixing bowl.
3. Add your activated yeast. Stir.
4. Add cold beer or club soda a little at a time until the thickness of the batter is like pancake batter.
5. Season, to taste. Set aside batter while you prepare other parts of your meal.

Frying

In a pot, heat oil for deep-frying to 375 degrees F.

When oil is hot, dredge your fish (one at a time) with tapioca flour, coating all sides. This will help the batter to stick. Dip coated fish into your batter, thoroughly covering it. If there is excess, scrape it carefully in the side of the batter bowl to remove a bit.

Place one end of the battered fish into the oil, swooshing gently back and forth. Then drop it into the oil. The swoosh should help to prevent it sticking to the bottom of the pan. The swoosh will also tell you if your batter is not quite hot enough, or too hot. It should sizzle.

Flip fish pieces as needed to brown all sides. Cook one or two at a time so as not to crowd the pot. When your fish is golden brown (I like it a little darker than golden), remove it from the oil and place it on crumpled paper towels to drain. Salt immediately.

Serve immediately. Add tartar sauce, lemon wedges, vinegar, and chips, if desired.

Note: For deep frying at high temperature, I like a nonGMO canola oil. For us, this is a “sometimes” food. Any high temp oil will work.

If you like this, please Pin, Share, and Like

[pinterest] [fblike] [tweet]