Well, I said to heck with it, put it on the weekly menu, so I'd commit myself to it. And I did it...and I was shocked. Both of my little ones tried it, my older son hates fish...so I wasn't surprised that he didn't like the fish, but he did like the batter on it. My little one tried a few bites of both the fish and the batter, which he is usually the one that throws a tantrum when there's something new at the table. So, yes, it wasn't much, but it was a success, a huge success when I tell you this: My husband had three servings! Yes, three! Anyone who knows my husband, knows this is the real reason I was hesitant to make the fish, he is NOT a fish eater, okay he eats shrimp, but that's about it, and he ate three servings (and remember he's a gluten eater, too, so this is a double whammy)! And on top of that, I made onion rings, once again, I'm the only one in my family that likes onions. The last time I made these, my husband ate a few, but my boys refused to try them. This time, everyone loved them, and I didn't change a thing. :) So, I hope your family enjoys this as well as we did. :)
One thing with the recipe below, I used only 2 cod fillets and had a ton of batter leftover, so I would recommend using more fillets (even if you have a small family, because you can freeze them, and then you're not wasting the batter).
English-Style Battered Fish Fillets
adapted from Tyler Florence
Canola oil, for deep frying
2 cup gf all-purpose flour blend or brown rice flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 1/2 cups club soda (12 oz)
1/2 cup gf all-purpose flour blend or rice flour, for dredging
3-4 (8-ounce) cod fillets, cut in 1/2 on an angle
1. Heat oil in a deep pot or deep fryer to 375F.
2. While oil is heat, combine the flour, baking powder, salt, pepper, and egg in a large mixing bowl. Pour in the soda water and whisk until smooth.
3. Spread the rice flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
4. Fry the fish for 4 to 5 minutes until crispy and brown. Remove the basket and drain them on paper towels; season lightly with salt.
This post is featured on The Gluten-Free Homemaker's Gluten-Free Wednesdays