Gluten-Free Beer Batter for Fish and Seafood |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
40 g besan flour, also known as chickpea flourr (1/3 cup) |
40 g tapioca starch (1/4 cup) |
100 g gluten-free all-purpose flour, use a ready purchased blended flour (1/2 cup) |
40 g cornstarch, also known as maize cornflour in australia (1/3 cup) |
1 egg white |
180 ml gluten-free beer (3/4 cup) |
Directions:
1. Sift all dry ingredients in a bowl. Make a well in the centre.
2. In a seperate bowl, mix the eggwhite and the beer together.
3. 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.
4. Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
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