2 lbs fish fillet (any white fish, but cod is more authentic)
1 cup rice flour
2 tsp baking powder
1 tsp salt
¼ tsp paprika
¼ tsp garlic powder
½ tsp dill weed
¾ cup Bard’s Tale beer
2 eggs
Preheat oven to 250°F.
Gently wash the fish in cold water, make sure to pat the fillets dry with plenty of paper towels. For large fillets, you may want to cut the fish into smaller pieces.
Mix dry ingredients in a large bowl. Mix beer and eggs separately then stir into dry ingredients, mix until mixture is smooth. Place fish fillets in batter mixture; coat well, and let stand for 10-15 minutes.
Heat oil to 350°F; gently place small batches of fish in oil to avoid dropping the oil temperature. Fry until golden brown, about 5 to 8 minutes, turning the fillets regularly to prevent scorching the batter.
Remove fish to paper towels to drain excess oil. Keep warm in oven until all the fish are cooked.
For a more authentic fish, use cod and skip all the seasoning except the salt. However, since I am not aware of a gluten free Malt Vinegar, I add the spices to give the batter a little more flavor than the beer alone would.
This batter works well with all kinds of fish and shrimp. If you want to eliminate the beer, try using milk.
Cooks Note: Try using carbonated water in place of beer. Serve with Hot Fries.
