Read on for everything you need to have a delicious gluten-free fish fry at home.
When you have to remove gluten from your diet, it feels like most of the things you love are suddenly off the menu. While the gluten-free products on the market have come a long way, with everything from bread to Oreos now being offered in a gluten-free version, going out to restaurants can be tricky. But sometimes, you really just crave a beautifully fried, golden piece of breaded fish just like what you’d get on a quality seafood platter. Have no fear – the solution is here! Read on for everything you need to have a delicious gluten-free fish fry at home. This amazing beer batter works for onion rings, shrimp, and other proteins as a bonus.
The Secret To Gloriously Golden Fish
There are definitely some foods, especially baked goods, where gluten is a vital component of the finished product’s texture and deliciousness. Thankfully, fried fish is not one of those foods. The secret to a beautifully golden fried fish is about the air in the batter, namely from the carbonation in the liquid ingredients and the cooking oil’s high temperature.
The Batter
This recipe makes eight pieces of fried fish. Start with a mild white fish that you like, such as cod, pollock, or tilapia, cut into eight 4-oz pieces. Pat these dry and then set them aside while you make the batter. For the batter, combine 1 cup of gluten-free all-purpose flour (choose one without any xanthan or guar gum added), 1 cup cornstarch (make sure it is gluten-free), ¼ teaspoon pepper, and 1 teaspoon each of gluten-free baking powder, sugar, cayenne powder, garlic powder, onion powder, and salt. Whisk these together and then whisk in your liquid, 12 oz of either gluten-free beer or club soda.
The Frying
Once you mix all of the ingredients described above, you should have a smooth batter that is a little runny but coats the back of a spoon. If it is too dry, add more liquid until it is the right consistency. Set it aside while your oil heats up. The oil should be something with a high smoke point – peanut and coconut are both good choices. Heat the oil to 375 degrees. Once the oil is ready, dredge the fish pieces through the batter to coat each side before carefully placing it in the oil. Let it fry for about three minutes.
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!