Gluten Free / Dairy Free
GLUTEN FREE CRISPY BATTERED FISH
GLUTEN FREE CRISPY BATTERED FISH
Crispy Battered Fish- Gluten Free
Welcome to your culinary haven, where flavor meets health in the most delightful way. Today, we’re bringing you a beloved Friday night tradition that’s sure to be the star of your dinner table: our gluten-free crispy battered fish. This dish is not only delicious, but also a fantastic choice for those looking to enjoy a classic meal without compromising on dietary needs. Paired with oven-baked salted potato wedges that are perfectly crispy and golden, fresh lemon wedges for that zesty kick, and a vibrant salad to round out the meal, this recipe is bound to become your go-to for a flavorful weekend feast. Get ready to indulge in a wholesome dish that captures the essence of comfort food, all while keeping it gluten-free.
INGREDIENTS
500ml Coconut oil
400g yellow Tail / preferred fish Fillets – Skin on
1 Lemon (Zest)
2g Salt
2g Pepper
4 Tbsp Liz’s Baking Flour (for Dusting)
125ml Ginger Beer
15ml Water
80g eggs
5ml Lemon Juice
150g Liz’s Baking Flour
5g Baking powder
3g Salt
METHOD
Place coconut oil in a shallow frying pan and start to heat slowly.
Cut the fish fillets into 2 x 200g portions, season with salt and pepper and add ½ the lemon zest and 4 Tbsp’s of Liz’s baking flour, and coat the pieces evenly.
In a mixing bowl, mix all the wet ingredients (Ginger beer, water, eggs, lemon juice and remaining lemon zest)
In a separate bowl, combine the dry ingredients, (Liz’s baking flour (150g), salt and baking powder.)
Using a small whisk, mix the wet ingredients with the dry ingredients until a smooth batter is formed.
Coat the dusted fish pieces in the batter and place gently into the heated oil and fry evenly on both sides until golden brown and crispy.
Drain well on paper towel.
Serve with oven baked potato wedges, a green salad and fresh lemon wedges.
Note: This recipe makes 2 portions
