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.