Gluten Free Batter for Fish and Chips, Onion Rings or Tempura Vegetables
It is a bit difficult to find gluten free fish and chips or onion rings in a restaurant, but now you can easily make either of these deliciously at home!
Ingredients
- 1 1/2- 2 lb white fish, such as cod, halibut or haddock, cut into 1 1/2 -2 inch thick pieces, fresh
- or frozen (if frozen, completely thawed) rinsed and dried completely
- or 1 large onion for making onion rings
- or an assortment of vegetables for tempura vegetables (about 2 – 3 cups cut vegetables, broccoli, potatoes, carrots, onion or sweet potato)
- 1/4 cup almond meal, gf
- 1/4 cup tapioca starch, gf
- 1/4 cup 1 to 1 gluten free flour blend (with xanthan gum)
- 3/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons sparkling water
- 1/4 cup cornstarch, gf to coat the fish, onion, or vegetables (coat each piece well, before dipping in batter, and let dry)
- 1 1/2 – 2 quarts vegetable oil, canola, or a mix of the two
- **if needing to prepare these gluten free, be sure to use gluten free spices and tapioca starch
Instructions
- Dry the fish or onion or vegetables very thoroughly, and coat well with the cornstarch, then set on a large plate or platter and put aside for a few minutes to let dry. Set a wire rack out over a platter lined with several layers of paper towels.
- In a medium bowl (flatter works well), stir the almond meal, tapioca starch, gluten free flour, garlic powder, pepper and salt. Add the sparkling water and stir until smooth.
- Heat your frying oil slowly on medium or medium high heat in a deep, large saucepan, Dutch oven, or a deep fryer. I like to use a combination of vegetable oil and canola oil. Use enough oil so the saucepan is half full with oil. Use a deep fry or candy or thermometer to check the oil temperature bring to temperature of 350 to 375 degrees. You want to keep it at that temperature, which means when you add fish or vegetables, you may need to adjust the heat on the burner.
- When the oil is up to temperature, dip a piece of fish (onion or vegetables) in the batter shake off the excess batter and set carefully in the oil with a tongs or slotted spoon. Repeat for 2 more pieces of fish. Fry three pieces in each batch. Turn after 1 or 2 minutes each side. They should be very nice and golden brown. Remove with tongs to the wire rack and fry the remainder of the fish or onion rings/vegetables in small batches. Sprinkle lightly with salt and pepper.
Notes
Tip #1:
You want to make sure to fry a small amount at a time if frying in a large saucepan. Your oil will stay at temperature better and the fried food will not stick together. Since every stove range is different you will need to adjust the burner of your stove to keep the oil at an even and correct temperature. Sometimes, I will raise mine to high heat under and then lower to a medium high to get the temperature down a bit.
Tip #2:
Enjoy the fried fish or vegetables immediately after frying! If you need to keep any amount hot while frying in batches, put on a cookie sheet with a wire rack over it in the oven on a low temperature (225 degrees) for up to 15 minutes.