This is a tasty, crispy batter I make often when hosting fish fries. Even the guests who are not following a gluten free diet love this batter. This is a small batch recipe for 1 1/2 pounds to 2 pounds of fish but it can easily be doubled or tripled……..
1/2 cup gluten free flour blend (I use Bob’s Red Mill)
1 1/2 tablespoon cornstarch
1 teaspoon onion powder
1/2 teaspoon baking powder
1/2 teaspoon seasoned salt, more or less
1/4 to 1/2 cup club soda
Season the fish with seasoned salt to taste; set aside.
Whisk together the gluten free flour, cornstarch, onion powder and baking powder.
Whisk in the egg and 1/4 cup of the club soda. You want the consistency of pancake batter so if this is too thick add a bit more club soda. This will depend on the type of gluten free flour you are using and the size of the egg.
Completely coat the prepared fish pieces and deep fry until batter is golden and fish is cooked through, I always sample a piece first ;) Make sure you don’t over crowd your pan or everything will stick together.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.