Best Gluten Free Beer Batter For Fish And Seafood Recipes
GLUTEN FREE BEER BATTERED FISH
You won't believe how easy it is to make your own Gluten Free Beer Battered Fish at home. Add a side of hot fries and some creamy coleslaw, and you've got the perfect pub dinner.
Provided by Jeanine Friesen
Categories Main
Time 20m
Number Of Ingredients 12
Steps:
- Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F.
- Rinse the fish and pat it dry.
- Place 1/2 cup brown rice flour in one bowl. Set aside.
- In a separate bowl, whisk together the batter ingredients. The batter will be fairly thin, that's alright, it will work just fine.
- Working one at a time, dip the fish fillets into the rice flour, then into the batter, and then carefully place it in the hot oil. You shouldn't overcrowd your pot - only fry a few pieces of fish at time.
- Fry fish, turning once, until both sides are a golden brown (about 2 minutes per side). Drain on a paper towel lined baking sheet, and serve while still warm.
BEER-BATTERED SEAFOOD
Fishing fans in the family? This is a scrumptious (and easy) way to fix their catch!
Provided by Betty Crocker Kitchens
Categories Entree
Time 14m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°F. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
- Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
- Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.
Nutrition Facts : Calories 275, Carbohydrate 19 g, Cholesterol 100 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg
GLUTEN-FREE BEER BATTER FOR FISH AND SEAFOOD
Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time
Provided by Jubes
Categories Lactose Free
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients in a bowl. Make a well in the centre.
- In a seperate bowl, mix the eggwhite and the beer together.
- Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
- Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
Nutrition Facts : Calories 133.4, Fat 0.3, Sodium 15.1, Carbohydrate 28.3, Fiber 0.8, Sugar 0.1, Protein 3.5
BRANDON'S GLUTEN FREE FISH BATTER
Since our daughter was diagnosed with celiac disease I have been experimenting and finally came up with a good fish batter. It fries up crisp and golden brown and is very tasty.
Provided by stevedee
Categories Free Of...
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
- Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.
Nutrition Facts : Calories 99.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.4, Sodium 216.6, Carbohydrate 15.4, Fiber 0.6, Sugar 2.5, Protein 1.8
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