Finding a good, if not Great, fried fish recipe is hard to come by so pay close attention…
When I made this our daughter said “OMG, I love how there is batter in every bite!” That, to me, is a total requirement for making anything with a Batter. I’ve gotta have some in every bite too. My family would like me to make this every night currently and I’ve had to get extra creative to come up with other recipes they will enjoy as much.
GF Flour – All Purpose Flour or some Paleo Flour if you prefer
Beer – GF, Coors Light, IPA’s or any beer of your choosing really
Milk – We use Almond Milk but you can use any plant, nut or animal based milk you prefer
Eggs – It will taste better with eggs but you can always use a Flax alternative or Egg Replacer
Oil – I used Avocado Oil but you can use Vegetable, Coconut, Olive, Peanut or other Oil you have – or Lard (yuck!)
- 1 Cup Gluten Free All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Sea Salt
- 1 Tsp Dill Weed (dried)
- 2 Eggs
- 3/4 Cup Beer
- 1/2 Cup Milk
- 2-3 lbs Thawed White Fish of your Choice – I use Rockfish
- Oil – Enough to fill a small or large pot with at least 1 inch of Oil for Frying
In a medium Mixing Bowl mix all dry ingredients first and then add the Eggs, Beer, Milk and Mix Well.
Take your fish and cut it into 1 Inch pieces. A little bigger is fine too. It’s not an exact science and doesn’t really affect the cooking time.
Your Fish needs to sit, in the bowl on the counter, for at least 10-20 Minutes, to fully coat your fish.
Prepare your Oil while the Fish is resting in the batter. I have a Ceramic Stove Top and use the #8 Setting (Medium High) to get my oil where I need it for Frying. Basically you want to get to around 375 Degrees.
When your oil is hot enough take a small piece of coated fish with ‘tongs’ and drop it in the Oil. It should immediately start frying. You need to make sure it’s not just sitting at the bottom of the pan as this means your oil needs to be hotter. If it darkens too quickly then your oil is too hot and you need to turn it down a bit. I’d say 2-3 Minutes tops to fry each piece of fish. Once you figure out your flow, start dropping in more pieces to cook at once.
I put all cooked nuggets on a Pan with mesh or wire rack so the Oil can drip down. Serve immediately with Malt Vinegar & a Tartar Sauce of your choosing. You could eat them plain as well as this recipe doesn’t need any fancy sauces.
These are great as leftovers as well. You can re-heat them in the microwave for 1 minute to get them crisp-ish again. They aren’t as good the next few days as right out of the fryer but they will still rock your socks off.
Also, these nuggets would be great as an appetizer for guests or a party. Just pop some Toothpicks in them, slap some Tartar Sauce in a decorative dish and VIOLA – Party on!
Enjoy this recipe and let me know what you think of it.