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Gluten-Free Batter Fried Fish

by Donna Washburn, PHEc and Heather Butt, PHEc

Gluten-Free Batter Fried Fish

The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

            Preheat oil in deep fryer or wok to 350°F (180°C)

 

2            egg whites            2

1⁄3 cup   cornstarch            75 mL

1⁄2 tsp    paprika            2 mL

1 lb        fish fillets, such as sole, haddock or tilapia 500 g

1⁄4 cup   sweet rice flour            50 mL

              Vegetable oil for frying

1.            In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.

2.            Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.

3.            Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

 

Tip: Don’t omit the paprika — it helps the batter to lightly brown.

Makes 4 servings

 

Find more fabulous gluten-free recipes like this inEasy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt