GLUTEN-FREE BEER BATTER FOR FISH AND SEAFOOD
Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time
Provided by Jubes
Categories Lactose Free
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients in a bowl. Make a well in the centre.
- In a seperate bowl, mix the eggwhite and the beer together.
- Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
- Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
Nutrition Facts : Calories 133.4, Fat 0.3, Sodium 15.1, Carbohydrate 28.3, Fiber 0.8, Sugar 0.1, Protein 3.5
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