Gluten-Free Beer Batter for Fish and Seafood

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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