Prep 15 mins
Cook 0 mins
I've only tried tilapia, but any type of fish will work. Before frying the fish, I fry potatoes and onion strips in the oil. This batter also works well for shrimp, chicken, cheese sticks and veggies.
- 3⁄4 cup gluten-free baking mix, Bisquick
- 3⁄4 cup seltzer water (more if needed) or 3⁄4 cup gluten-free beer (more if needed)
- 1 tablespoon Old Bay Seasoning
- 1⁄2 teaspoon garlic powder
- 1 dash onion salt
- 4 fish fillets, cut in half lengthwise
- 1⁄4 cup gluten-free baking mix, for dusting fish (Bisquick)
- oil (for frying)
- In a deep frying pan, add oil to about 1 inch deep.
- Mix first 5 ingredients in a medium bowl.
- Wash fish and pat dry.
- Cut fish in half lengthwise.
- Dust with Bisquick.
- Dip each filet in the batter and place in hot oil.
- Do not crowd pan.
- Fry until golden brown.
This was a darn good recipe for gluten-free. I used gluten-free all purpose flour plus 1/2 tsp baking powder. The batter is thin initially but it does thicken as it stands. I also added a teaspoon of salt in addition to the Old Bay. They fried beautifully. Yum.
It wasn't too bad, definately edible. I had to keep adding the seltzer water, used an entire 10 oz. bottle. Use small pieces of fish so you can flip them easily as the batter is heavy and tore up the first large pieces.Leave plenty of room in the pan to flip them without hitting the other pieces, I couldn't use a fork or spatula due to the weight. Make sure the oil is good and hot before adding the fish. Once the batter was on the fish it wouldn't "drip" off so I kept making it thinner so it wouldn't trap the oil inside. I used wild pacific rockfish, I think a substantial fish like this will produce the best results. Next time I am trying it with the gluten free beer and expect it will be a 4-5 star.