When my daughter and I went Gluten-Free in 2005 there were a few things we really missed. Deep Fried Fish and Chips were probably #1. Chicken Strips and onion rings ran a close 2nd. Finally, I discovered that our All Purpose Flour Blend was the missing link and the result is this super simple batter that is perfect for all of the above.
Enjoy!
Gluten-Free Deep Fry Batter
Author: Gluten-Free Prairie
Recipe type: Main Course
Prep time:
Total time:
Ingredients
- 1 C Gluten-Free Prairie All Purpose Flour Blend
- ½ C tonic water
- 1 egg (beaten)
- ¼ C corn starch
Instructions
- Mix together Flour Blend, tonic water, corn starch and beaten egg.
- Let batter rest for 15 min.
- Coat fish, chicken or onion rings in batter
- Fry in oil of choice. (cast iron frying pan or deep fryer)
Deb
Wow! Made onion rings and fish for dinner using this batter recipe… its been a LONG time (since I am gluten free) that I have had such crispiness! Even after cooling! Amazing! I did add some taco seasoning for flavor, to the batter, but it was the crispy crunch that had me! And the fish was perfectly cooked too! Yum!
Hi Marca,
YAY! So happy for your success. Taco seasoning in the batter sounds delicious. I’m going to try that next.
Thanks for sharing.
Deb
It’s lovely but
How do you stop the batter from sticking to the wire basket ?
Thankyou
Hi Amanda,
I haven’t had that problem. Is your oil hot enought? That could be the problem. Also, if you roll coat it in oat flour or corn starch – that can help with sticking.
Hope that helps.
Thanks,
Deb
how thick should the batter be? when I combined all ingredients I had mortar! I kept on adding liqud until it looked like it would coat something.
Hi Marie,
Not sure what happened there. The oats do a great job of absorbing liquid – but I’ve never had “mortar”. I’ll make this again and try to figure out what went wrong.
Thanks for your feedback,
Deb
Hi. How hot should the oil be? I’m going to use a deep fryer. For crawfish tails.
Hi Rene,
Thanks for contacting me about the Deep Fry Batter. Since fryers vary – I would consult the guide for your fryer. Hope that helps
Deb
What does C mean with your ingredients
Hi Tanya,
“C”? in which product? Please let me know and I’ll find out for you. Sounds like maybe a typo.
Thanks,
Deb
My kids are GF, dairy and egg free.. I made this, I just had to substitute the egg, with egg replacement…they loved it.. thank you
Hi Marta,
So great to hear! Thanks for letting me know.
Deb
p.s. You can also make delicious onion rings with the batter.
I will give this one a try… since there a lot of different gluten free blends depending the brand, country etc… how crisp you got it? thick layer?
Hi Santiago,
The crispness really depends on the oil and temp. It does not make a very thick layer – not like a wheat-based batter. But, my family and friend agree the flavor is perfect. It’s wonderful for onion rings too.
Hope you enjoy it.
Thanks,
Deb
is the tonic water specifically for the flavor or whatever else is in it, or would seltzer do as well? Would any gluten free all purpose flour blend be okay?
Hi Susan,
I believe seltzer would work as well. I just used the tonic because I had some left over from a party and I was about to toss it. I’ll try seltzer next time and post my results. And if you make it – please share your results.
Thanks,
Deb
What kind of oil do you suggest? Would this work for scallops?
Hi Nancy,
I use a locally grown safflower oil because it has a very high flash point. I don’t know about scallops – they can be easily overcooked.
Hope that helps.
Deb
just about to make this-I’ll have some batter left over-could I thin it with some milk and make crépes do you think?
Hi Miv,
Sorry for the delay. Yes, the batter makes amazing crepes. Just thin it. Check out my crepe recipe here: https://www.glutenfreeprairie.com/gluten-free-prairie-crepes-honeyricotta-berry-sauce/
Can I use fizzy water instead of tonic water
Hi Yvonne, So sorry for the delay. Yes! I have used club soda & tonic water. Both work great.
Thanks,
Deb
I tried this and it was fantastic. I love that you can fry up fish in this and it stays so crispy. I added a bit of salt and seasoned salt to the batter, and ended up using almost 1 cup of tonic water to get it to a thinner consistency. 2 thumbs up from everyone at our dinner table.