Friday, March 9, 2012

Beer Battered Fish

Beer Battered Fish
Now, let's be clear - I don't react to Coronas, and this recipe has more ingredients than someone without Celiac would have in the pantry.  

Use 1 1/2 to 2 cups of regular flour for the batter if you don't have allergies to soy or gluten.

The setup
I marinated 2 pounds of lake perch in buttermilk for two days.  Because I hate the smell of perch.


1/4 Cup Tapioca Flour, 1/3 Cup Cornstarch, 1/3 Cup Potato Starch, 1/2 Cup King Arthur Wheat-free Flour, 1 tsp. Baking Powder, 1 tsp. Black Pepper, 1 Egg White, 1 tsp Sugar, 1 tsp. Salt, and enough beer to make a thick batter (about 3/4 cup).

Whisk together and let set on the counter for an hour.  Heat deep fryer (peanut oil) to 375f.

Drain fish, coat in batter letting excess drip off.  Fry until golden brown.

Fried Perch
 There was no fishy smell, a lot of flavor, and a lot of bones, since these weren't filleted out.

The coating was yummy, though as the fish cooled it became a bit chewy (due to the tapioca).  I had a homemade tartar sauce recipe, too - but lost it during an effort to clean up the place.  Use this.