Best 5 Gluten Free Beer Batter For Fish And Seafood Recipes
**Gluten-Free Beer Batter for Fish and Seafood: A Culinary Symphony of Crispy Coatings and Succulent Delights**
Welcome to a culinary adventure where crispy coatings meet succulent seafood in a symphony of flavors. Our gluten-free beer batter is the maestro, transforming ordinary fish and seafood into extraordinary culinary creations. With its light and airy texture, this batter embraces every bite with a golden-brown crisp that shatters upon contact, revealing a tender and juicy interior. Dive into a world of tantalizing recipes, each featuring a unique twist on this classic coating. From classic fish and chips to beer-battered shrimp and calamari, to adventurous seafood tacos and flavorful fish sandwiches, our collection caters to every palate and preference. Get ready to embark on a journey of taste, where each recipe promises an unforgettable gluten-free seafood experience.
GLUTEN FREE BEER BATTERED FISH
You won't believe how easy it is to make your own Gluten Free Beer Battered Fish at home. Add a side of hot fries and some creamy coleslaw, and you've got the perfect pub dinner.
Provided by Jeanine Friesen
Categories Main
Time 20m
Number Of Ingredients 12
Steps:
- Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F.
- Rinse the fish and pat it dry.
- Place 1/2 cup brown rice flour in one bowl. Set aside.
- In a separate bowl, whisk together the batter ingredients. The batter will be fairly thin, that's alright, it will work just fine.
- Working one at a time, dip the fish fillets into the rice flour, then into the batter, and then carefully place it in the hot oil. You shouldn't overcrowd your pot - only fry a few pieces of fish at time.
- Fry fish, turning once, until both sides are a golden brown (about 2 minutes per side). Drain on a paper towel lined baking sheet, and serve while still warm.
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEER-BATTERED SEAFOOD
Fishing fans in the family? This is a scrumptious (and easy) way to fix their catch!
Provided by Betty Crocker Kitchens
Categories Entree
Time 14m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°F. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
- Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
- Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.
Nutrition Facts : Calories 275, Carbohydrate 19 g, Cholesterol 100 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg
GLUTEN-FREE BEER BATTER FOR FISH AND SEAFOOD
Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time
Provided by Jubes
Categories Lactose Free
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients in a bowl. Make a well in the centre.
- In a seperate bowl, mix the eggwhite and the beer together.
- Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
- Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
Nutrition Facts : Calories 133.4, Fat 0.3, Sodium 15.1, Carbohydrate 28.3, Fiber 0.8, Sugar 0.1, Protein 3.5
BRANDON'S GLUTEN FREE FISH BATTER
Since our daughter was diagnosed with celiac disease I have been experimenting and finally came up with a good fish batter. It fries up crisp and golden brown and is very tasty.
Provided by stevedee
Categories Free Of...
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
- Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.
Nutrition Facts : Calories 99.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.4, Sodium 216.6, Carbohydrate 15.4, Fiber 0.6, Sugar 2.5, Protein 1.8
Tips:
- Using a light and airy gluten-free flour blend will help to create a crispy batter that won't weigh down the fish or seafood.
- Be sure to whisk the batter until it is smooth and lump-free, as any lumps will result in a lumpy batter.
- Don't overmix the batter, as this will make it tough.
- The batter should be thick enough to coat the fish or seafood evenly, but not so thick that it is difficult to pour.
- If the batter is too thick, you can thin it out with a little bit of water or milk.
- Season the batter with salt, pepper, and any other desired seasonings.
- Make sure the oil is hot enough before frying the fish or seafood, as this will help to create a crispy crust.
- Don't overcrowd the pan, as this will cause the oil temperature to drop and the fish or seafood to become soggy.
- Fry the fish or seafood until it is golden brown and cooked through.
- Drain the fish or seafood on paper towels before serving to remove any excess oil.
Conclusion:
Gluten-free beer batter is a delicious and easy way to enjoy fish and seafood. With a few simple ingredients and a little bit of time, you can create a crispy and flavorful batter that will make your next seafood meal a hit. So next time you're looking for a delicious and gluten-free way to enjoy your favorite fish or seafood, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
