When I was diagnosed as being wheat intolerant (almost 4 years ago now!) there were certain things I immediately missed.
Beer – YES!
Grabbing some battered fish at the local pub – also YES!
Then a fish shop opened at our local shops, and we began to incorporate more seafood and fish into our weekly meals. The oven baked salmon was lovely, the polenta crumbed ling was also nice, but I couldn’t get my mind off the good ol’ beer battered fish I used to have all those years ago.
Determined to recreate a GF version, I got to work.
Helped, greatly, by this GF beer!
With which I made a GF beer batter.
Our first attempt was “pre-DF”. That is, “pre deep fryer”.
We used a saucepan filled with oil instead….
And it was, on all accounts, a rather spectacular fail. The batter was too thick, the fish was undercooked, and it was just not right.
But I knew we could do better.
So, I purchased a cheap deep fryer, and worked on perfecting the batter recipe.
And I am pleased to report – that our second attempt was MUCH MUCH better.
A light batter – that resulted in crispy, crunchy fish.
Served with a green salad – and I was instantly transported back to those pub lunches of old.
Enjoyed with a little glass of vino = heaven!
GF beer batter
- 120g gluten free self raising flour
- 110g plain GF flour (or spelt flour – but keep in mind spelt contains gluten)
- 1 tsp baking powder
- 330ml GF beer
- Whisk the ingredients to form a smooth batter.
- Dip sliced fish into a little extra flour, shake off excess, then dip into the batter to coat well.
- Deep fry the fish at 180C for 6 minutes or until the fish has cooked through and the batter is crispy. Drain on paper towel then serve.
What about you? Ever made your own beer batter?