4 Reviews

My husband liked this recipe a lot (I don't eat fish). I added onion and garlic powder as well. I had no problem with this sticking to my fish, although I couldn't figure out a good way not to leave fingerprints on each piece where I held it as I put it in the oil. I used a whisk to (gently) mix the egg whites and seasoned corn starch. Do be careful not to overbeat your whites.

You also have to be careful to keep the oil at temperature; if the oil is too cool the breading will absorb too much oil and become really greasy, but this is a common problem with all deep-fried food, and not this recipe in particular. I used about an inch of oil in a small pan, and flipped the pieces halfway through, although this meant I couldn't do more than two pieces at a time without lowering the temperature too much.

0 people found this helpful. Was it helpful to you? [Yes] [No]
besidethebox May 04, 2011

This recipe was a great base! We added some garlic salt and onion powder to the mix. To get it to stick to the fish we used more of a stir than a fold with the batter to soften it up a bit. The recipe does require doubling if you are going to make enough fish for two people. We also subbed Better Batter for the rice flour.. Oh I love my better batter!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
melissa102380 November 17, 2009

I am not sure how you do it without adding water to the batter. Mine was so thick I had to add cold water or it wouldn't coat the fish. After adding the water it was fine. I also had to double fry the fish to get the batter crisp. Upon the first frying the batter came out soggy, but popping it back in the fryer for just a minute fixed that. Maybe it was my addition of water that caused it, I don't know. I will probably try this again but play around with the seasoning a bit more. I did add onion powder, garlic powder, salt and pepper to the batter because of the previous review. Thanks for posting a decent base recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
grunig May 24, 2009

This breading isn't bad, but it was much blander and puffier than we hoped; the breading almost had a pillowlike texture. It's possible that we had the oil too hot, so that might have made a difference. We haven't had much luck finding a good wheat-free fish & chips recipe, so we're grateful that this was posted, but we'll also continue to keep looking for other wheat-free fish & chips recipes.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kamark September 21, 2008
Gluten Free Fish & Chips