This is a nice gluten free battered fish. It's made with rice flour instead of wheat flour. Serve it with a Simple Tartar Sauce and homemade fries, and you'll never know you're eating a limited diet!
Image by: Greekfood-Tamystika
Recipe by Thora Toft
Prep time: 10 minutes || Cook time: 5 to 7 minutes
Makes: 4 to 6 servings || Difficulty: Medium
Use all organic ingredients. For the fish, be sure to buy wild fish.
More tips on preparing the ingredients for this dish below the Instructions.
Ingredients:
- 1 1/2 cups Brown or white rice flour
- 1 teaspoon Baking soda
- 3/4 to 1 cup Warm water
- Dash Himalayn or sea salt
- Dash Pepper
- 1/4 cup Milk
- 1 to 2 pounds Cod or halibut
- Coconut oil or Homemade Lard for deep fryer
Directions:
- Combine 1 cup rice flour, baking soda, salt, pepper and water in a small bowl.
- Add water a little at a time to ensure mixture gets to the perfect consistency. You don't want it to get too thick.
- Pat fish completely dry.
- Place milk in a shallow bowl. Place 1/2 cup rice flour in a separate shallow bowl or plate.
- Prepare deep fryer and oil. Read the directions on the fryer, and use accordingly.
- Dip fish into milk (dredge). Dip both sides of fish in rice flour. Then finally dip into the batter to fully coat.
- Carefully place fish piece into deep fryer. Fry for about 5 minutes, or until a nice golden color.
- Lay cooked fish on a rack, to allow excess oil to drip off.
Serve with Simple Tartar Sauce and homemade fries.
Enjoy!
Image by: Greekfood-Tamystika
Prep Notes:
- Use all organic ingredients. For the fish, be sure to buy wild fish.
- If buying pre-ground flour, be sure it says it's gluten free. You can also make your own rice flour.
- You can use regular dairy milk, or some other type of unsweetened nut milk or coconut milk. Be very careful that these don't have additives. The additives in milk substitutes are very common digestive irritants, so you want to avoid them at all costs. You can also make your own.
- If you use coconut oil, ensure it's organic, and is not manufactured with chemical solvents. Since it's for cooking, it's not necessary that it's raw.
- If you use lard then be sure to make your own. Commercially made lard contains a number of toxic ingredients from the manufacturing process, some that are not required to be added to the ingredient label. You can find a recipe for Homemade Lard on my site, once you sign up for a free membership.
- Use oil in your deep fryer that is only used for gluten free foods. The oil can be filtered with cheese cloth or a very fine sieve, and stored in the fridge, and reused. Some people also recommend using a separate batch of oil for seafood, as some of the flavor of the seafood is transferred to the oil. If you do a lot of deep frying, you can have one batch for seafood, one for meats, and one for all other deep frying.
- If you decide to make fries, to save time, you can use the same oil. Since this is a seafood dish, you likely won't notice that the seafood flavor transferred to the fries.
- If you want to use Tartar Sauce, it's not recommended to use commercially prepared, as they virtually all contain varying quantities of unsafe ingredients for people eating gluten free, as well as a number of food additives that contribute to digestive upset. This is a simple and quick version that you can make yourself, and you can make just the amount you need that day - Simple Tartar Sauce.
Image by: Greekfood-Tamystika
This recipe was first published at Feast for Freedom - Deep Fried Fish.
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