Whether you’re celebrating Saint Patrick’s Day or living up any dreary day of the week, this recipe for super crispy battered cod fish will sure to be a crowd pleaser paired with your favorite chips or other side.
PrintBeer Battered Fish N’ Chips
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Whether you’re celebrating Saint Patrick’s Day or living up any dreary day of the week, this recipe for super crispy battered cod fish will sure to be a crowd pleaser paired with your favorite chips or other side.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Batter
- 1/2 cup white rice flour
- 1/4 cup sweet rice flour
- 3/4 cup gluten-free cornstarch
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup gluten-free beer, or more as needed for batter consistency
Fish
- 1 pound boneless, skinless cod, cut into 5-inch pieces
- 1/2 cup white rice flour
- 1/2 cup gluten-free cornstarch
Frying
- 2 quarts vegetable oil or light olive oil
Instructions
- In medium bowl, whisk together cornstarch, white rice flour, sweet rice flour, baking powder, granulated sugar, salt, and black pepper.
- Add gluten-free beer. Whisk until batter forms. Batter should flow easily from a spoon, slightly thicker than the consistency of heavy cream. If it’s too thick, add an additional tablespoon beer. Set aside.
- In large bowl or pie plate, whisk together remaining white rice flour and cornstarch.
- Preheat oil to 375 degrees Fahrenheit.
- Dredge cod, one piece at a time, into the white rice flour-cornstarch mixture. Shake off excess.
- Dip cod, one piece at a time, into batter. Allow excess batter to drop off.
- Carefully lower fish into hot oil. Cook until batter sets, about three minutes.
- Turn fish and cook until batter turns golden brown, about another three to five minutes. Frying time varies depending on the size of the cod pieces.
- Fry cod in batches, about two to three pieces at a time, depending on the size of your fryer.
- Drain fish on paper towel-lined plate.
- Serve at once or transfer to rimmed baking sheet and keep warm in preheated oven for up to twenty minutes.
