Comments on: Gluten-Free Fish Fry Recipe

By: jeanne

jeanne — Fri, 16 Feb 2024 21:31:04 +0000

most excellent! super crispy, had extra batter so threw in some onion rings and some whole mushrooms after the fish were cooked, all was sooo good. thanks for a great gf beer batter recipe!…oh and btw, I ran out of cornstarch so subbed in some potato starch, and worked just fine.

By: Einiitd

Einiitd — Sat, 12 Mar 2022 23:25:37 +0000

Perfect crispy batter! Made onion rings with the leftovers.

By: Amelia Brown

Amelia Brown — Fri, 23 Jul 2021 11:07:18 +0000

Hi!
Thanks you very much for sharing this recipe, It looks delicious and I will definitely try it soon. Please share some more fish recipes that are easy and less time taking. Thanks once again and keep sharing the good things.

By: Dawn

Dawn — Sun, 18 Oct 2020 11:55:30 +0000

Wow I am going to print, pin, copy and repeat this recipe so I don’t loose it!!!!! lol
I Love crispy fried fish, but the gluten doesn’t like me, so I cannot wait to try this recipe.
I think it’s so sweet your husband has that compassion with you to create it.
I also took to the experience (the art of frying ?) and Wisconsin background you have, when looking for this kind of recipe, it sounds so good.
Thank you!

By: Susan

Susan — Fri, 09 Oct 2020 15:04:07 +0000

In reply to Val. Thank you for your post. I was scrolling through to see if anyone else had subbed a gluten free flour. Delighted to see it worked. On my agenda to make tomorrow.

By: El

El — Fri, 28 Aug 2020 11:26:59 +0000

I adjusted the recipe to just 50:50 rice flour and cornflour (corn starch) for powering, and for the batter I brewed a little yeast in 3/4 cup of water and added this to 3/4 cup rice flour and 3/4 cup cornflour, with 1 tsp baking powder. No other ingredients. It was delicious when I cooked it in olive oil. It actually left us feeling as if we’d eaten something HEALTHY!!! Today I tried cooking in rice bran oil (I may have accidentally used tapioca starch instead of cornflour, as well) – it didn’t go so well, though it was edible. Of course we added fries and salt after the fact. The fish we used was hoki, blue Grenadier.

By: Elizabeth

Elizabeth — Wed, 26 Aug 2020 19:15:39 +0000

In reply to El. Ah! I LOVE this.

By: El

El — Tue, 25 Aug 2020 05:46:45 +0000

In reply to Helen. I used yeast instead of beer - just mixed a teaspoon of dry yeast with the sugar and a cup of water, waited for it to activate, mixed most of it in with the dry ingredients (left out salt and pepper), left in in a warm spot for ten minutes and then used the batter. Mr 10 has renewed respect for me now I can cook fish and chips. I used barramundi (we're in Oz).

By: Starla

Starla — Sun, 09 Aug 2020 19:35:23 +0000

We are new to the Celiac world. So, when an amazing recipe comes along it reminds you it will be ok. Last night was a reason to celebrate. Thank you so much for an easy to follow recipe that produced incredible results. The fish was crispy outside, but not too much batter. DELICIOUS!!!! A must try recipe.

By: Jessica

Jessica — Thu, 07 May 2020 03:14:49 +0000

AH-MAZING recipe, we actually did fried zucchini but it came out awesome. We added a little flavored balsamic vinegar on the side and we were all dying from the amazing flavor, thank you for sharing your recipe!