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Saturday, November 10, 2012

Battered Fish Recipe- Egg Free, Gluten Free and Regular

Sorry, this isn't my picture- its from here, courtesy of
vichie81, but it looks exactly like what this recipe yields
I love breaded fish and vegetables, as well as battered fish and veggies. The thing is- most breaded fish recipes need an egg, and generally gluten as well, and nearly all batter fried recipes contain gluten and often egg as well. For a long time, I thought I simply had to do without if I was off of gluten and dairy, and then I discovered an easy way to make gluten free, dairy free, egg free batter for batter fried fish and veggies. I based it on a recipe I have for cauliflower leaf pakoras, and it's so easy and simple. If you have no need to make it gluten free, I've included a wheat flour variation.
If you're not a fish eater, don't worry, I've included fish free variations below.

The recipe is pretty versatile in ingredients, so you can adjust it to suit your tastes.

Ingredients:
2 cups chickpea flour plus 1/4 cup white rice or brown rice flour
OR 2 cups all purpose or whole wheat flour
1/2 cup potato, corn, or tapioca starch for dipping (or more wheat flour)
Water or other liquid
Salt
Spices
Flavorings
Fish fillets (see note for variations)
Oil (I prefer coconut oil, to keep this healthier, but any oil will do)


Instructions:
1. Mix flours, salt, spices, and whatever liquids using together to make a batter slightly runnier than pancake batter.

2. Heat up oil on medium heat in a frying pan at least a centimeter deep, ideally an inch.

3. Dip fish fillets into the starch (or flour) and shake off, so they have a thin coating on them.

4. Dip into the batter. Shake off the excess.

5. Carefully place the coated fish in the frying pan.

6. Fry until browned. Flip, then fry on the other side. Remove with a slotted spoon. Place on a cloth napkin or towel to catch the dripping oil so it doesn't get soggy.

7. Serve with French Fries vinegar, and salt for the traditional "Fish and chips" dish, or with ketchup or any other way you want.

Notes and Variations:
Spices I usually use (any combination is fine) include garlic powder, paprika, cumin, oregano, basil, thyme, ground mustard, etc...
Liquids can be water, milk, water with lemon juice, Italian dressing for part of the liquid, kombucha, etc...
I also sometimes add mustard (the condiment) to the batter.
Deboned chicken can be used in place of the fish, as can zucchini or even onion rings to make "gluten free vegan onion rings".

I just have to say that this recipe has been such a hit every time I've tried it. I had a guest over who is just about the pickiest eater I've ever met, and made batter fried fish this way; she loved it enough to have seconds.
My favorite combination is actually making this with kombucha as the liquid, paprika, garlic, mustard, and using it to batter fry deboned chicken thighs. Yum!

Are you a fan of deep fried foods, such as battered fish, battered chicken, onion rings, or battered zucchini? What is your favorite batter dipped deep fried food? When you make such a recipe at home, what do you usually put in the batter? What is your favorite flavoring combination?
Does this seem like a recipe you'd try?

Linking up to Allergy Free Wednesday 

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