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Gluten Free Friday: Beer Battered Fish

April 22, 2011

In the name of “stuff you thought you couldn’t have on a gluten free diet”, today I prove that you can, in fact, have beer battered fish.  I used this recipe from, with a couple of modifications. Since there were only 2 of us, I cut the recipe in half.  The end result was crispy and delicious, and didn’t taste at all “weird” (as many GF things do) to my non-GF-palette.  No clue what the nutrition info is.  It’s really impossible to calculate since you don’t know how much batter you use, or how much oil is absorbed in cooking.  Serves 2.


  • Oil for Frying (I used canola oil)
  • 1 pounds fresh fish fillets (I used tilapia)
  • 1/2 cup gluten-free all purpose flour mix (I used the all purpose mix from Gluten Free Cooking For Dummies)
  • 1/2 cup cornstarch
  • 1/2 teaspoon GF baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon GF garlic powder
  • 1/2 teaspoon GF onion powder
  • 1/2 teaspoon paprika (my addition)
  • 1/2 teaspoon salt
  • 12 ounce bottle of gluten-free beer (I used Redbridge)


  1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a bowl and mix with a whisk until well combined.
  2. Add gluten-free beer and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.  I found that even though I used half the dry ingredients, it took the entire 12 oz. beer, as many GF ingredients REALLY absorb liquid.
  3. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
  4. Fry in hot oil until golden brown.

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