Fish fillets, trimmed to smaller pieces if desired
Batter:
1/2 cup tapioca flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1/8 tsp cayenne
1 egg
1/4 cup gluten free beer
Frying oil
Cut each fish fillet into a few pieces. Clean and thoroughly pat dry.
In a bowl, mix together the batter ingredients and stir well.
Pour about 3/4 inch layer of oil into a skillet and heat over medium to medium high. Dip each fish piece into the batter, coat well, and carefully place into heated oil.
Cook each only about 2 minutes per side. Fish cooks through very fast in hot oil. Promptly remove and place on paper towels to drain. Allow to rest a couple minutes, sprinkle with salt and serve.
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