No-Fail, Crispy Battered Gluten-Free Fried Fish

Updated at: Thu, 21 Nov 2024 11:35:36 GMT

Step 1

In a large ziplock bag combine the mixture for dredging - white rice flour, salt, and pepper. Shake to combine.

Step 2

Preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the fish cooks it will be transferred from the oil, to the plate, to oven to keep warm while frying batches.

Step 3

Lay the cut fish on another baking sheet lined with paper towels. Place a top layer of paper towels over the fish and press to blot up excess moisture. Fresh fish is best, but if using frozen and thawed, remove as much moisture as possible, changing out paper towels. Set aside while the the fish batter is prepared and oil preheats.

Step 4

For the fish batter, in a large bowl whisk together the dry ingredients - gluten-free flour, white rice flour, paprika, salt, baking powder, seasoned salt, onion powder, baking soda, and pepper. Set aside. You will add the cold, liquid ingredients right before frying so the batter stays optimally cold.

Step 5

Pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 2 inches deep. Heat over medium to medium-high heat until it reaches a temperature of 375ºF. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp. As the fish cooks, it will have a tendency to lower the temp, which will make longer cook times and greasy fish. Adjust the heat accordingly throughout frying.

Step 6

While the oil is heating, add the fish to the ziplock bag and shake to coat evenly. When the oil is the proper cooking temp, add the add gluten-free beer or soda and egg to the fish batter. Whisk to combine.

Step 7

Take a piece of fish from the ziplock bag and dip it into the batter bowl, coating on all sides. Use a fork to lift the fish out of the batter, letting excess drip off and transfer to the oil. Repeat so you have 3-4 fish cooking in the oil. Don't overcrowd the pan or the oil temp will reduce too much. Cook for 3-5 minutes, depending on the thickness of fish, using tongs to flip occasionally. The fish should reach an internal temp of 140℉.

Step 8

Transfer the cooked fish to the paper towel-lined plate to briefly absorb excess grease. Transfer the cooked fish to the wire rack baking sheet in the oven. Repeat with remaining fish. Serve immediately with tartar sauce and lemon.

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