This gluten free fish batter recipe from Donna Washburn and Heather Butt’s Easy Everyday Gluten-Free Cooking cookbook is my favorite recipe out of the three that their publishers, Robert Rose recently contributed to this blog. It creates a super light and crisp batter anyone would enjoy, gluten free or not. In addition, it happens to be dairy-free, as well. Be sure to check out their other two recipes, Gluten Free Mediterranean Focaccia and Gluten Free Blueberry Peach Crisp. Meanwhile, stay tuned in Saturday for a chance to win a copy of Easy Everyday Gluten-Free Cooking and my review.
The crisp, light, gluten free fish batter satisfies the craving for fish and chips. Treat yourself.
Ingredients:
- 2 egg whites (2)
- 1/3 cup cornstarch (75 mL)
- 1/2 teaspoon paprika (2 mL)
- 1 lb. fish fillets, such as sole, haddock or tilapia (500 g)
- 1/4 cup sweet rice flour (50 mL)
- Vegetable oil for frying
Instructions:
- Preheat oil in deep fryer or wok to 350°F (180°C).
- In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
- Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.
Tips
Don’t omit the paprika — it helps the batter to lightly brown.
Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.ca Reprinted with publisher permission.
i noticed that it has egg whites in it so i am going to try egg replacer instead of the egg whites
Julie
I actually liked this, but ended up adding water to it to stretch for my last filet. I liked it better that way. It was thinner, but it got crispy and delicious. The others were more cake-y and spongy. With the water it was browned and crispy. Thanks for the start I’ll keep experimenting.
Alesha,
Thanks for leaving feedback.
If you use sparkling water, it will turn out even crispier! Better yet, try a gluten free beer batter – http://glutenfreerecipebox.com/gluten-free-onion-rings/. It’s simply incredible!
Enjoy,
Carla
Facebook Comment – November 11, 2014,
“This is really good. I make it often now.”
~E.A.R.
Can I use peanut oil instead of vegetable oil? Thanks.
CA,
If you use unrefined peanut oil, it may only be heated up to 320 degrees F. However, refined peanut oil may be heated to up to 450 degrees.
Carla
Recipe for fried fish GF looks great. I have company tomorrow, and want to fix it, but I am the one that is GF. Thanks for the recipe!!
Hi Linda,
I always suggest trying a recipe prior to serving it to company. I hope it turns out well for you.
Carla
Can egg be subbed?
Hi Michelle,
Please see this link and look for the Egg Substitutes section – http://glutenfreerecipebox.com/gluten-free-substitutes/.
Thanks,
Carla
Can this batter be used with chicken? Or would the chicken take to long to cook requiring the batter to be fried to long? I love fish batter but not fish. LOL
I think the rice flour would burn w/chicken. You could prob use the same measurement with almond or coconut flour…any other GF flour you like the taste. Have you ever used crushed pork rinds for oven baked chicken?
Jen,
I am sorry that I missed your question. This should work fine for chicken, as well, though you may need to fry it loner.