Gluten Free Beer Battered Fish
  • enough oil for deep frying, about 2" in your pot/fryer
  • 8 (4 ounce) cod or tilapia fillets
  • salt and pepper to taste
  • 1 1/2 cups all purpose gluten-free flour, divided (see note)
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1-2 teaspoons black pepper
  • 1 lareg egg, beaten
  • 12 fl. oz. gluten-free beer
  1. Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F. Rinse fish, pat dry, and season with salt and pepper. Lay fish fillets in 1/2 cup of the gluten-free flour, just to coat it on both sides. Shake off excess.
  2. Combine 1 cup gluten-free flour, garlic powder, paprika, 2 tsp salt, and 1-2 tsp pepper. Stir egg into dry ingredients. Gradually mix beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  3. Dip fish fillets into batter, then gently drop one at a time into hot oil. Fry fish, turning once, until both sides are a golden brown. Drain on paper towels, and serve while still warm.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe at
Recipe by Faithfully Gluten Free at