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PALEO BEER-BATTER FISH FRY

Course Dinner

Ingredients

  • 2 six-ounce fillets of cod, each cut into 3 pieces (you could also use lemon sole, halibut or pollack)
  • 1/2 cup tapioca flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
  • 1 egg
  • 1/4 cup gluten-free beer
  • Avocado oil or olive oil recommended

Instructions

  1. Cut each fish fillet into about 3 or 4 pieces.
  2. Clean pieces, and thoroughly pat dry.
  3. Make the batter next - simply combine all the batter ingredients and stir well.
  4. Pour about a 3/4-inch layer of oil into a skillet and heat over medium to medium-high heat.
  5. Dip each fillet piece into the batter, coat well, and carefully place into the heated oil.
  6. Cook each only about 2 minutes per side. Fish cooks through very fast in hot oil – avoid overcooking!
  7. Promptly remove cooked pieces from pan, place on paper towels to drain, and allow to rest for a couple of minutes.
  8. Sprinkle with sea salt and serve.

Recipe Notes

We found this delicious recipe at www.paleonewbie.com.

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