How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Fish Fry?

You need 13 ingredients. The key ingredients include: 2 pounds Halibut Or Other White Fish, Defrosted Or Fresh, Frying Oil, 1/2 cups Cornstarch, 1/2 cups Gluten Free Or Regular Flour, and more.

Is Gluten-Free Fish Fry suitable as seafood?

Yes, Gluten-Free Fish Fry falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Fish Fry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Fish Fry Recipe

Name: Gluten-Free Fish Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Halibut Or Other White Fish, Defrosted Or Fresh; Frying Oil; 1/2 cups Cornstarch; 1/2 cups Gluten Free Or Regular Flour; 1/4 teaspoons Baking Powder; 1 Tablespoon Garlic Powder; 3 whole Eggs, Separated; 2 Tablespoons Lemon Juice; 3/4 cups Mayonnaise; 1/4 cups Sweet Pickle Relish; 1/2 Tablespoons Onion Powder/granulated Onion; 1 teaspoon Lemon Juice; 1 teaspoon Cider Vinegar

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1.

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Prepare fish by cutting into large chunks (mine were about 2 by 1 1/2 strips, depending on the fish shape).

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2.

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Mix dry ingredients for the batter in a medium bowl.

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3.

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Beat egg whites in a large bowl till soft peaks form.

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4.

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Lightly beat egg yolks with lemon juice then combine with whites in the large bowl.

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5.

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Heat oil in a pan or electric fryer (aim for 375 to 400 degrees ideally).

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6.

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Meanwhile prepare tartar sauce by mixing all sauce ingredients and adjusting seasoning to taste.

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7.

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Batter the fish and put in the heated oilfirst, coat in the flour mixture, then in the egg goop, then put in the oil.

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(Dont crowd the pan, or the fish wont cook nicely.)

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8.

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Cook the fish until golden brown and crispy all around, then drain on a rack or paper towels before devouring with tartar sauce.

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Notes:

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Thicker pieces will take longer to cook.

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My 2x1x1 1/2 pieces took about 5 minutes to cook through, and yes, if you find a piece not quite cooked all the way, you can add more batter and fry it a bit more.

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You can use any firm fish with this recipe: cod, tilapia, swordfish, you name it.

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This is a great recipe to use freezer-burned or older fish, because frying makes the texture less of an issue.

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It also is a great way to fix fish for anyone who is not a fan of fishy fish, and a really economical way to fix other fish (cod or tilapia) if your child cant have gluten.

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You can even take frozen individual fillets of thin fish, batter them, and refreeze them on a cookie sheet so that you can take them out and cook pieces like ready-made fish sticks.

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If you need to defrost your fish, either let it thaw in the fridge, or defrost in the microwave.

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If some of it gets a little cooked in the process of microwaving, dont worry, as it wont really affect the resulting tastiness.

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If you are using another type of fish that is thinner than 1/2, you can even batter and fry them while they are still frozen!

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(All the easier!)

Gluten-Free Fish Fry

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