Gluten and Dairy Free Beer Battered Fish

I can remember the day I was in the doctors office with my husband and they told him he had celiac disease. For 35 years he had eaten what he wanted. We traveled all over the United States from Chicago, to New Orleans, to New York. We spent weeks in Australia along the Great Ocean Road eating fresh fish, good beer (go Victoria Bitter), and sampling the abundant bakeries. We even moved to Scotland for and lived in downtown Edinburgh, next to a French bakery, a fresh fruit market, and a Fish and Chips shop. Our daughter was even born there.

Why am I painting this picture? Because, in all of our travels and adventures, we learned to love good food, and most of the dishes we fell in love with were NOT gluten free.

So sitting there in the doctor’s office, and later at home, we did what everyone with a fresh diagnosis does. We made a long list of things we can no longer have. My husband looked forlorn as he started; “No bread, no pizza, no beer, no succulent French pastries, no baklava, no pie, no cake, no pancakes, no fish and chips, no donuts (erk!), no cheeseburgers, no corndogs, no pasta, no nothing.”

By the time he was done with his list, he looked up and we realized that 80% of our current diet was now off limits. The gluten free products we could find at the time were very expensive and what we dubbed “good enough” products. These are products that the manufacturer puts a bare minimum of effort into developing, probably did not eat themselves, and figured they were “good enough” for those “celiac people”. There are a lot of you out there who can remember gluten free bread at $6 per loaf, that was half the size or a real loaf, and tasted like stale packing noodles.

So my husband and I started our gluten free “Bucket List”. We listed all of the things we wanted back, and we resolved to find a way to make them. As we went over the list, my husband kept pushing three things to the top of his list; beer, pizza, and fish and chips.

So with beer at the top of the list my husband went off the deep end and compensated by spending the next several years founding the first gluten free beer company in the US (find it here).   I spent the time working on a really good pizza , and the rest of the list.

So fast forward to today, and with the help of a really good beer, I was able to cross off another item from the list, gluten free beer battered fish and chips. The beer lends a fantastic taste while the bubbles make the resulting batter light and fluffy. This fish is so good, you will swear, you are on the coast of England, eating at your local fish and chips shop. This is not a “good enough” gluten free recipe, it’s a damn good any recipe.

*Note: For those of you that know me, I have a background in nutrition and dietetics. Adding a fried anything recipe to my site was kind of hard, but I want everyone to be able to have everything they used to have first and foremost. Plus my husband asked for this with two dozen roses and some major puppy dog eyes.

Gluten Free Beer Battered Fish

Serves 8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Dietary Casein Free, Dairy Free, Gluten Free
Misc Child Friendly, Serve Hot
Occasion Barbecue, Casual Party, Easter
By author Melissa Belser

Ingredients

  • 2.25 Pounds raw fish fillets
  • 1 1/2 Cups sorghum flour
  • 1 1/2 Cups super fine sweet rice flour (or other gluten free starch)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 tablespoon minced onion flakes
  • 2 Bottles gluten free beer (used Bard's Tale)

Note

Heat is very important for frying.  Poor heat will result in a greasy end product.  Make sure not to omit the step of dusting the fish in flour.  This will help the beer batter adhere to fish. For those of you who don't drink beer, club soda could be an alternative.

Directions

Combine all dry ingredients in large mixing bowl. Whisk to combine.
Add beer to dry flour mixture. Hand whisk for about 1 minute, or until batter forms.
Thoroughly dry fish with a towel, pressing slightly to squeeze excess water out of fish. Lightly coat in ultra- fine sweet rice flour. Immerse fish in batter and remove, slightly shaking off excess. Tongs may be helpful for this step. Fry in a pot with at least 3 inches of oil at 350-375 degrees.
Fry for about 5-6 minutes or until golden brown. Drain on a bed of paper towel to remove excess oil.
IMG_6622[1]

Gluten Free Dairy Free Peanut-Coconut Cookies

I was at a store recently came across a peanut butter and coconut cookie.  My husband (the cookie monster) was with me at the time and said “I bet you can make those”!  A couple of string hints later, and I had a batch in the oven. The result passed the family cookie test with… 

Read More »

IMG_6576[1]

Gluten Free Dairy Free Tomato Corn Salad

Summer is all about using fresh locally grown vegetables.  The flavor is at its peak, the nutrition is at its best, and the price is just right.  In our part of the country, the next few weeks are corn season.  Fresh corn is growing everywhere, and with the rain we have been having the kernels… 

Read More »

IMG_6539[1]

Gluten Free Cilantro Watermelon Salad

This unusual combination of watermelon and tomato is so surprising how delicious it tastes. All these ingredients marry so well together! I am taking this dish to our 4th of July BBQ tonight. I love the fact that I know I can have at least one gluten free item I know will be healthy and… 

Read More »

IMG_6489_cropped

Gluten Free Dairy Free Cupcake Cherry Pie

The simplicity and flavor of this Cherry Pie just can’t be beat; with just a few simple ingredients, you can have something divine. It is definitely a patriotic dish, and a memorable treat that will not be forgotten. I came up with this simple dish but to have something fun for our family this July… 

Read More »

IMG_6514[1]

Gluten Free Quinoa Salad

Quinoa has gained a lot of attention in the last few years and has been highlighted in many articles as a “super grain”.  It has a substantial amount of protein, iron, B vitamins and fiber in comparison to other gluten free grains. It is also superior to wheat as well, and I like the fact… 

Read More »

IMG_0608[1]

Gluten Free Chestnut Pancakes

Update:  This recipe recently went out in the CSA Lifeline Magazine.  There was an error that stated that “chestnuts are not a tree nut.”  What the article should have said was that “chestnuts ARE a tree nut.” I apologize for this error and appreciate the nice gentleman who called to correct the oversight.  Thank you… 

Read More »

IMG_1689[1]

Gluten Free Dairy Free Summer Pea Salad

Picnics, potlucks, and parties, oh my! All of these are highlights of my summer; the friends, the family, and most importantly, the food! Although, one of the struggles of being gluten free, I don’t always have much choice at such gatherings. Fortunately, this recipe is super simple, and super delicious. It’s not your typical salad,… 

Read More »

IMG_1658[1]

Gluten Free Dairy Free High Fiber Breakfast Cookie

As a kid, who wouldn’t try to convince their parents to let them have a dessert for breakfast? I fought that battle with my parents, and my kids with me. Who didn’t dream of eating desserts all day long? I’ve been noticing a trend going around, and I knew I had to put my own… 

Read More »

IMG_1609[1]

Gluten Free Sesame Coleslaw

Summer is the season of barbecues, family reunions, picnics, camp-outs, potlucks, and all sorts of gatherings where food comes into play. This salad is great for a get-together and you can easily whip it up, no cooking required! If you, or your family, aren’t a fan of cabbage, you might give this recipe a try…. 

Read More »

IMG_1547[1]

Gluten and Dairy Free Tea Biscuits

­­Earlier this week my daughter had made her own treats for a project in French class. I believe it is important to let your celiac teenager be creative with their food, and to let them cook or bake so that they’re not clueless when they’re out on their own. She called me halfway through school… 

Read More »