Rice Flour Fish Batter Recipe

March 26, 2023 Post a Comment

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Description

If you're looking for a gluten-free alternative to traditional fish batter, look no further than this recipe for a rice flour fish batter. This light and crispy batter is perfect for coating any type of fish, from cod to salmon. The rice flour gives the batter a delicate, nutty flavor and a satisfying crunch that will leave you wanting more.

Prep Time

Preparation time for this recipe is approximately 10 minutes.

Cook Time

Cooking time for this recipe is approximately 15 minutes.

Ingredients

1 cup rice flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup cold water
1 egg
1 pound fish fillets, such as cod or salmon
Oil, for frying

Equipment

Large mixing bowl
Whisk
Frying pan
Tongs

Method

In a large mixing bowl, whisk together the rice flour, salt, paprika, garlic powder, and black pepper.
In a separate bowl, beat the egg and mix it with the cold water.
Pour the egg mixture into the bowl with the rice flour mixture and whisk until well combined.
Heat the oil in a frying pan over medium-high heat.
Dip the fish fillets into the batter, letting any excess batter drip off.
Carefully place the fish in the hot oil and fry for 3-5 minutes on each side, or until the batter is golden brown and crispy.
Remove the fish from the oil with tongs and place on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining fish fillets and batter.
Serve hot with your favorite dipping sauce.

Notes

For an extra crispy batter, you can add a tablespoon of cornstarch to the rice flour mixture. You can also experiment with adding different spices to the batter, such as cumin or cayenne pepper, for a unique flavor.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains approximately:

Calories: 300
Protein: 20g
Fat: 10g
Carbohydrates: 28g
Fiber: 1g
Sugar: 0g
Sodium: 350mg

Recipe Tips

To prevent the batter from sticking to the frying pan, make sure the oil is hot enough before adding the fish. You can test the temperature of the oil by dropping in a small piece of bread or batter. If it sizzles and turns golden brown within a few seconds, the oil is ready. Also, try not to overcrowd the frying pan with too many fish fillets at once, as this can cause the temperature of the oil to drop and result in soggy, greasy fish.