I know what you’re thinking – gluten-free beer? Battered fish?! Mashed peas (eww!)?! This past week, I was missing my England like crazy. One of the traditional meals (and my favorites) was the beer-battered fish n’ chips (chips in American English mean “French fries”). It is typically served with creamy mashed peas. Needless to say, I became determined to find a great beer-battered fish recipe and twist it for gluten-free. Here’s the amazing outcome:
1 (12) bottled gluten free beer (Redbridge – by Anheuser-Busch or New Grist – by Lakefront Brewery)
2 cups gluten-free flour
1/2 tsp house seasoning (1 c salt, 1/4 c black pepper, and 1/4 c garlic powder)
1 1/2 pound cod fillets
In a Dutch oven, heat vegetable oil to 375 degrees. In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in house seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees between batches.
1 can sweet peas, drained
1 stick of butter, melted
1 Tbs sugar
Heat the sweet peas in the microwave. Melt the butter. Place the heated peas and melted butter into a food processor or blender. Blend until smooth. Add in 1 Tbs of sugar. Blend again. Serve immediately.
We ate our delectable meal with sweet potatoes fries (purchased from the store). Jacob loved the actual crust the batter forms. He recommended adding more spices to the mix or serving with tartar sauce.