Beer Battered Fish Fry! (Gluten/Grain/Egg Free with a Paleo option)

 Hey Guys! I've got another recipe for you

from my dearest Kitchen Assistant Sarah!

It's  Beer Battered Fish Fry!!

I don't do Seafood..but Sarah has super powers when it comes with making it! I'm sure you'll love her rendition of a Gluten/Grain/Egg Free Fish Fry!

Beer Battered Fish Fry

Beer Battered Fish Fry

 There's a lot to be said about a hot, freshly fried, slightly spicy, breaded piece of fish.

In the kitchen today I had the pleasure of re-creating this traditional  Beer Battered Fish Fry recipe.  You'll notice that there are two options here; You can make this fish fry with or without gluten free beer depending on your preferences!

And my version of Beer Battered Fish Fry..isn't actually fried! But you could never tell after taking a crispy crunchy bite!

-Sarah-

Beer Battered Fish Fry

Yield: Yield 2 Fish Frys

Ingredients

  • 2 Haddock Fillets
  • Wet mixture
  • 2 Tbs Starch (Tapioca, Arrowroot or Potato Starch)
  • 1 1/3 Cup GF Beer of choice (I used NGB Gluten Free Lager)* OR Milk (Dairy or Nondairy)
  • 10 Tbs Butter (Dairy or Nondairy)
  • Breading
  • 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
  • 1/2 Cup Blanched Almond Flour
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Cayenne
  • 1/2 tsp Garlic Powder

Instructions

  1. Preheat oven to 425 degrees.
  2. In a bowl combine starch and beer, mix until there are no clumps of starch.
  3. Heat a pan over low heat with the butter, once it melts, add in starch-beer mixture.
  4. Whisk continually until it thickens.
  5. Remove from heat, and pour into a pie pan or shallow dish, long enough to fit fish fillets.
  6. While this mixture cools slightly, in another bowl combine breading ingredients.
  7. Drop fillets into wet mixture and then heavily dredge in breading mixture; remove from breading, place in the wet mixture and then into the breading.
  8. Repeat until both fillets have been coated twice.
  9. Place on foil lined baking sheet.
  10. Drizzle fish with a little oil.
  11. Place fish in oven for 20 minutes.
  12. Broil on high for 3-4 minutes, or until golden brown.

Notes

*If you do not want to make beer battered fish fry, sub in 1/2 cup red hot, and 1/3 cup milk in place of the beer.
If the wet mixture sits out it will begin to thicken, if this happens you can add 2-3 TBSP Beer.

http://brittanyangell.com/beer-battered-fish-fry/


Tartar Sauce

Ingredients

  • 1/2 cup plus 3 TBSP Mayo (Vegan Mayo works great too!)
  • 1 TBSP White wine vinegar
  • 1 TBSP Capers
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • 2 TBSP Pickles, diced

Instructions

  1. Combine all ingredients in a food processor, EXCEPT for the pickles, process until smooth.
  2. Stir in Pickles.

http://brittanyangell.com/beer-battered-fish-fry/


Brittany Angell

4 comments | Leave your own

  1. Allison Jones

    Just wondering what the weight of the haddocks is in total if I want to use another fish (am in Australia and no idea if we have haddock fillets). thanks!

    1. Ellen Brewer

      I would think bass, sea bass, catfish, crappie, etc would all be fine. When we fry fish we use the fish we catch. Haddock is available in Arizona in the supermarkets, but we typically use locally-caught. Also, I think sole may work fine as well.

  2. Eileen

    What is red hot? I don't drink the GF beer so you mentioned this with milk as the substitute but I have no idea what it is! Thanks

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