Gluten Free Beer Batter Fish with Tartar Sauce

Since I fried up the yams the other night I didn’t want to waste the oil so I decided to make Beer battered Fish AND onion rings! And boy were they oh to yummy!! So glad I did!
But if you have fried fish you totally want something to dip and Tartar sauce is a great dipper for your fried fish. My husband isn’t into Tartar sauce but her tried it nevertheless and said he really liked what I made and actually dipped his fish with every bite!
 Gluten Free Beer Batter Fish with Tartar Sauce

Gluten Free Beer Batter Fish with Tartar Sauce

Ingredients:
  • Vegetable oil, for deep frying
  • 1 cup Rice Flour
  • 1 cup Glutinous Rice Flour
  • 1 cup Sweet Rice Flour
  • 1 large egg, lightly beaten
  • 20 oz Gluten Free Beer
  • 1/4 teaspoon garlic powder
  • 6 Swai fish fillets or any other white fish
Directions:
  1. Heat 3 inches of the oil in a deep fryer to 375 degrees F. Or, use a deep heavy skillet.
  2. In a large mixing bowl, combine all flours, egg, beer and garlic. Whisk to a smooth batter.
  3. Dredge fish into the batter, letting excess drip off.
  4. Carefully lower the battered fish into the bubbling oil.
  5. Fry the fish for 3 minutes or until crispy and golden.
  6. Drain the fish on paper towels.
  7. Serve with tartar sauce.

Tarter Sauce

Ingredients:

  • 1 cup Mayo
  • 1/2 cup Sweet Pickles, minced
  • 1 tablespoon Onions, minced
  • 1 tablespoon Lemon Juice

Directions

  1. In a food processor combine onion, pickles, mayonnaise and lemon juice until well mixed.
  2. Store in an airtight container in the refrigerator for up to 6-months.

 

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