Gluten Free Beer Batter Mix Review
A Review For The Gluten Free Foodies!
I am excited to bring you an entirely new type of review…a review for the foodies out there! There is a new gluten free beer batter product available at Gluten Free Home Brewing and it perfectly combines my passions for reclaiming foods that have been lost to the gluten free diet, and finding more reasons to consume delicious gluten free beer!
The gluten free beer batter mix I used calls for the addition of 4-6 ounces of your choice of gluten free beer. I decided to try this recipe out with a classic pub dish…Fish N’ Chips! The only other time I’ve been able to enjoy a plate of Fish N’ Chips since going gluten free was on my visit to Ghostfish Brewing in Seattle. I also have never made them for myself before. So this will be interesting…
(If you are from the south where this is a weekly event, don’t judge me! I grew up in the mountainous desert. The term fish fry is not in my vocabulary. Lol)
I decided to fry some fresh Atlantic cod and went with a Grapefruit IPA for my choice of beer for the batter. I thought the fruity-tartness would compliment the flavors of the meal and that it would also taste good alongside the meal in my glass. ;)
And now for the next requirement…
A good tartar sauce to go with my fried fish. I thought about buying a jar of the store-bought variety, but when I scoped my options, I was unsatisfied with the unhealthy oils and preservatives they contained. I decided to go with a homemade version, and I’m glad I did because it’s damn easy to make, and chances are you already have the ingredients laying around the kitchen. Here’s the recipe I used for a delicious gluten free, dairy free creamy tartar sauce. It takes less than 10 minutes to whip up, and then you just pop it in the fridge to chill.
Gluten Free Fish N’ Chips
with Gluten Free Home Brewing Beer Batter Mix
The first thing I did was prepare the fries for baking. I decided to bake my fries instead of fry them–partly for simplicity, partly for health, and partly because I make DELICIOUS baked fries. Seriously. They are so amazing, they put restaurant french fries to shame.
I prepped the fries by pre-heating my oven to 425 degrees (F) and lining a baking sheet with parchment paper. I sliced 3 russet potatoes (red potatoes are even better!) about 1/4″ thick. The thickness is not super important, but it IS important that they are consistent–no matter what your thickness.
I laid the sliced potatoes out on the baking sheet and then drizzled them with olive oil and spices. Today I chose to sprinkle garlic powder, cumin, and turmeric. I mix everything together to disperse the flavor and then lay the fries back out again before throwing them in the over to bake.
This is where I prepared my homemade tartar sauce and then set it in the fridge to chill.
Battering The Fish
The gluten free Beer Batter Mix itself is made up of potato starch, malted amber rice, malted sweet rice, baking soda, and salt. I followed the recipe on the back of the mix, which instructed me to split the flour unevenly between two bowls, one “dry mix”, and one “wet” mix. I then added the Grapefruit IPA to the “wet” mix bowl and stirred until smooth.
Beer Batter Mix Instructions:
- Pour 1/2 cup gluten free beer batter mix into WET bowl. In a separate DRY bowl, pour in 1 1/2 cups Beer Batter Mix.
- Add 4-6 ounces of your favorite gluten free beer to the WET bowl.
- Stir beer batter mix and beer in WET bowl until it is thin and smooth.
- Dip meat, fish, or vegetables in DRY bowl until thoroughly coated with beer batter mix.
- Shake off excess dry mix.
- Dip meat, fish or vegetables in WET bowl until thoroughly coated with beer batter mix.
- Allow excess batter to drip off of meat/vegetables.
- Fry, several at a time, on each side for 2-5 minutes until golden brown. Don’t overcrowd pan.
- If more WET batter is needed, transfer a small amount of beer matter mix from the DRY bowl to the WET bowl and add enough beer until batter is thin and smooth once more.
- Serves approximately 4-6 people.
Note: This package came with enough batter for several servings, and since I only needed enough to feed myself, I halved the recipe in my preparations.
Here’s the thing. I do not have a fryer. So I will tell you right now that having one will make the frying step MUCH easier and likely more successful. I also did not have a deep pan to fill with oil, so I used a frying pan and instead of drowning the battered fish in oil, I let them sit in a puddle of it, and I moved the oil around the pan so that it would fry the sides of the fish too.
This worked…alright. But not awesome. I experienced a little too much sticking to the pan which resulted in thinly battered fish, versus heavily coated chunks. This is probably where you southerners are quietly shaking your head at me.
So I may have fallen a little short on my deep frying supplies and skills, but the final result was still delicious. The Beer Batter Mix from Gluten Free Home Brewing has great flavor. It is light and crispy, although a bit fragile (possibly due to my poor frying skills). I think the cod was a delicious choice, although it too wanted to fall apart very easily when devouring.
I am going to chalk this first attempt at Fish N’ Chips up to a SUCCESS! It sure tasted like a success…but I know I can improve in the areas of batter thickness and fish sturdiness (ha!) in the future.
I still have half the beer batter package left and am planning on giving it a second try with a different meat…or perhaps some vegetables this time. I am open to any and all advice on how to fry successfully without so much sticking. (with the kitchen supplies I already have)
By the way, I shared my experience making this dish via VIDEO on the Best Gluten Free Beers Instagram and Facebook page. The Instagram story has since expired, but you can still view the videos (there’s a Part 1 and Part 2) on the BGFB Facebook page. The live link will take you to the Part 1 video.
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