Gluten Free Crispy Fried Fish Recipes

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GLUTEN FREE CRISPY FRIED FISH



Gluten Free Crispy Fried Fish image

I've only tried tilapia, but any type of fish will work. Before frying the fish, I fry potatoes and onion strips in the oil. This batter also works well for shrimp, chicken, cheese sticks and veggies.

Provided by adiadv1

Categories     < 15 Mins

Time 15m

Yield 8 pieces, 2-4 serving(s)

Number Of Ingredients 8

3/4 cup gluten-free baking mix, Bisquick
3/4 cup seltzer water (more if needed) or 3/4 cup gluten-free beer (more if needed)
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1 dash onion salt
4 fish fillets, cut in half lengthwise
1/4 cup gluten-free baking mix, for dusting fish (Bisquick)
oil (for frying)

Steps:

  • In a deep frying pan, add oil to about 1 inch deep.
  • Mix first 5 ingredients in a medium bowl.
  • Wash fish and pat dry.
  • Cut fish in half lengthwise.
  • Dust with Bisquick.
  • Dip each filet in the batter and place in hot oil.
  • Do not crowd pan.
  • Fry until golden brown.

GLUTEN-FREE BEER-BATTERED FRIED FISH



Gluten-Free Beer-Battered Fried Fish image

This gluten-free beer batter recipe creates a crisp, light, and golden coating for fried fish, onion rings, mushrooms, other veggies, and shrimp.

Provided by Teri Gruss, MS

Categories     Entree     Dinner     Lunch

Time 20m

Number Of Ingredients 12

1 cup gluten-free all-purpose baking mix (like Bob's Red Mill)
1 cup cornstarch
1 teaspoon gluten-free baking powder
1 teaspoon sugar
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper
12 ounces beer (gluten free, or 12 ounces club soda)
1 cup oil (preferably peanut or coconut oil for high-heat frying)
8 (4-ounce) skinless cod fillets (patted dry with a paper towel)

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.

Nutrition Facts : Calories 429 kcal, Carbohydrate 27 g, Cholesterol 63 mg, Fiber 1 g, Protein 27 g, SaturatedFat 4 g, Sodium 610 mg, Sugar 2 g, Fat 21 g, ServingSize 2 pounds (8 servings), UnsaturatedFat 0 g

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