Battered Fish Cocktails Gluten Free Recipes

GLUTEN FREE BEER BATTERED FISH

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.

GLUTEN-FREE BEER-BATTERED FRIED FISH

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, sugar, cayenne pepper, garlic powder, onion powder, salt, and pepper.
• Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick (it should be a bit runny, but you shouldn't be able to see the fish through it).
• Heat the oil over medium heat in a large skillet to 375 F. If you don't have a thermometer, you can tell if the oil is hot enough when bubbles form around a chopstick or skewer when it is placed in the oil.
• When the oil has come up to temperature, dip the fillets in the batter one at a time making sure both sides are coated. Hold above the bowl to let excess batter drip off.
• Carefully place fish in the hot oil and fry for 3 minutes or until the batter has set. Fry the fish in batches of 2 to 4 pieces at a time, depending on the size of the skillet.
• Using a spatula, turn and cook for another 3 to 5 minutes or until golden brown. If you have an infrared thermometer, use it to check the fish, which should be at 145 F (a conventional instant-read thermometer won't work because the fish is too thin to take an accurate temperature). Otherwise, take a peek inside with a thin knife. The fish should be white and opaque when done.
• To keep the first batch warm while you fry the remaining fillets, transfer to a rimmed baking sheet and place in a heated 250 F oven for up to 20 minutes. Finish frying the rest of the fish.
• Drain on paper towels and serve while still warm.

BRANDON'S GLUTEN FREE FISH BATTER

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.

BATTERED FISH COCKTAILS (GLUTEN FREE)

Steps:

• Mix dosa mix,lentil and potato flour and water together in a blender till smooth,then pour mix into a bowl and set aside.
• Cut Fish into long strips or cocktail size pieces.
• Heat oil in a deep pan for frying.
• Dip fish pieces into the batter and then drop into hot oil.
• Fry in oil till crispy brown and remove and place on paper towels.
• Serve with chips and tartar sauce.