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.
Fried Fish in Gluten Free Fish Batter
The crisp, light, gluten free fish batter satisfies the craving for fish and chips. Treat yourself.
- 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
- 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.
Don’t omit the paprika — it helps the batter to lightly brown.
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Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.ca Reprinted with publisher permission.