Gluten-Free Beer Batter for Fish and Seafood
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 40 g besan flour, also known as chickpea flourr (1/3 cup)
- 40 g tapioca starch (1/4 cup)
- 100 g gluten-free all-purpose flour, use a ready purchased blended flour (1/2 cup)
- 40 g cornstarch, also known as maize cornflour in Australia (1/3 cup)
- 1 egg white
- 180 ml gluten-free beer (3/4 cup)
Directions
- Sift all dry ingredients in a bowl. Make a well in the centre.
- In a seperate bowl, mix the eggwhite and the beer together.
- Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
- Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
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