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Gluten Free Fry Batter

This batter is light, crispy, and delightful. It’s stupid easy to make and doesn’t feel heavy in your stomach like some other batters I’ve tried.  I’m gluten free and Robin is not, but this batter is still his favorite.  We have used it for fish and onion rings.  It would also work well as a tempura.

The Stuff You Need:

1/2 cup Cornstarch

1/2 cup All-Purpose Gluten Free Flour

1 teaspoon Psyllium Husk (or 2t xanthum gum, either makes this batter agreeably thicker)

1 teaspoon Baking Powder

6 ounces liquid (club soda or beer or water or whatever makes you happy)

Makes enough batter for one pound of fish.  Feel free to halve of double the recipe to suit your needs.

How To Do This:

  1. Preheat your fry oil to 350 degrees
  2. For fish:  Rinse fish fillets and pat dry.  Dredge in some extra rice flour.
  3. Dip fish into batter and generously coat.
  4. Deep fry for 2 to 4 minutes per side, until crisp and fork tender.
  5. Drain on a rack or paper towel.

Notes:

So, uhm, yeah, I get it, “psyllium husk powder” is not something you run down to the store to pick up. I had to go to amazon to find some, but it has really solved a lot of my frustrations with gluten free baking and cooking!!

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