Gluten-free Fish Fry

December 31st, 2009 § 0 comments

What better way to ring in the New Year than with a good old-timey meal of pan fried fish. I love fish and chips but all that wheat-based batter gave me tummy troubles. This delicious, gluten and egg-free alternative will more than substitute. Add some lovely mashed spuds, a vegetable sidekick and my Easy-Peasy Egg-Free Tartar Sauce and you’ll swear you’re back on the farm. I prefer halibut, but any fresh or thawed frozen fish will do. Happy New Year!

Gluten-free Fish Batter:

2 tablespoons Sorghum flour
1 tablespoon rice flour
1/4 teaspoon garlic powder
salt and pepper to taste.

Heat enough oil (I use organic coconut oil) on medium heat in a pan (preferably cast iron) so that you have about 1/4 of an inch in the bottom of the pan.

Mix the gluten-free fish batter ingredients in a bowl big enough to accommodate your pieces of fish. Dredge the fish one piece at a time in the flour mixture until covered in a nice thin coat. Place the fish in the hot oil and fry until crisp, turning the fish once to fry both sides. If the oil is the proper temperature, the fish should be crisp and light with very little oil retained in the batter.

Easy-Peasy Egg-Free Tartar Sauce:

4 tablespoons of sour cream
1 heaping tablespoon of mustard relish
drop of agave syrup (optional)

Mix ingredients with a spoon until blended. Serve on the side.

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