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Whether you like gluten free beer or not (and no matter which you might like), this gluten free beer battered fish and chips recipe is sure to please!
Light and crisp, this batter will take on some of the flavors of the beer you choose, and will liven up any flaky white fish. This one impressed even my picky son who finished his whole plate, proclaiming afterwards, “Mom, you should make these into fish sticks for us – even easier to eat!”. I’ll get right on that … as soon as I get more gluten free beer!
You’ll notice these old photos aren’t great. That’s because these gluten free beer battered fish and chips never last long enough in my house to get a decent shot. They really get gobbled up way too fast!
I did get permission to share a reader’s pic of his cod made with a similar recipe and my gfJules Flour (thanks Dave A!). He used this great gluten free beer batter fish recipe from Amanda at EatatOurTable who also loves using my gfJules Flour for her recipe.
Dave recommends adding a full 12 ounces of gluten free beer or club soda, and emphasizes the importance of adding really cold beer and a cold egg when whisking into the gfJules Flour. Dave also recommends cooking in a high-sided wok, which I tried and have to say worked really well in place of a deep fryer!
If you need some guidance about choosing a gluten free beer for the job, have a look at some of my Gluten Free Beer Tasting Notes!
Enjoy this beer battered fish and chips recipe…sure to please even the pickiest eater!
Wash potatoes well, then poke several times with a fork. Place on a baking sheet and bake for 30-45 minutes, or until fork-tender. In the alternative, microwave the potatoes for 7-10 minutes, checking periodically and removing when fork-tender. Set aside and allow to cool.
When cool enough to handle, slice into 1/4- 1/2 inch rounds (skin on) or cut on an angle into steak-fry-size wedges.
Increase oven temperature to medium-broil. Cover a jelly roll pan or baking sheet with low sides with aluminum foil. Lightly cover with olive oil. Rub both sides of the fries in the oil, then spread out on the sheet so they are not touching one another. Broil for 5 minutes on highest baking rack. Flip each slice over and broil an additional 2 minutes, or until lightly browned. They burn easily at this point, so watch them closely!
Remove and serve warm with vinegar or ketchup.
In a flat-bottomed bowl or pan, whisk together dry ingredients. Form a well in the center and gradually pour in gluten-free beer, whisking it in until a thin batter is formed. Add beer slowly, so that you add only enough to make this thin batter.
In another flat bowl or pan, spread the additional cup gfJules All-Purpose Gluten-Free Flour for dredging.
Pour enough oil into a large skillet to cover the bottom of the skillet. Heat to medium-high (if you have a thermometer, oil should be 350F).
Wash and cut the fillets on an angle so that each piece is roughly 4 ounces in size. Dredge each fillet through the flour, then into the batter bowl, covering each side well.
Lay each battered fillet in the hot oil (be careful of oil splatters!) and fry for 5 minutes or so, flipping half-way through, until crispy and lightly browned. Peak inside the middles of the pieces before removing from heat to be sure they are fully cooked. Fish should be 145°F when done.
Serve warm with gluten free tartar sauce, ketchup or plain.