The following is an adaptation of a recipe created by Elizabeth Barbone of GlutenFreeBaking.com
We have customized this recipe to highlight the use of our Brown Ale in order to develop more flavor in the batter and to create a wonderful pairing for our newest seasonal offering. (You can also use New Planet Belgian Ale, if you prefer to cook with a lighter fish, such as Tilapia.)
Ingredients
For the Batter
- 2 ounces (1/2 cup) white rice flour
- 1 ounce (1/4 cup) sweet rice flour
- 3 ounces (3/4 cup) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup New Planet Brown Ale (more as needed for batter consistency)
For the Fish
- 1 pound boneless, skinless cod, cut into 5-inch pieces
- 2 ounces (1/2 cup) white rice flour
- 2 ounces (1/2 cup) cornstarch
For Frying
- 2 quarts vegetable oil / light olive oil
Procedures
1
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.
2
Preheat oil to 375°F. 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.
3
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.
Sides
We can recommend the following:
Red Potato Garlic Fries w/ Fresh Cilantro & Spicy Mayonnaise:
Wedge cut Red potatoes, baked in the oven with crushed garlic until golden brown, then sprinkled with fresh cut cilantro.
Mayo: TBS of Mayo, squeeze of ½ a lime, salt, pepper & Sriracha Sauce (your choice for comfort level)
&/OR
Mixed Spring Green Salad with Mandarin, Red Onion and Raspberries w/ raspberry balsamic vinaigrette.
