enough oil for deep frying, about 2" in your pot/fryer
8 (4 ounce) cod or tilapia fillets
salt and pepper to taste
1 1/2 cups all purpose gluten-free flour, divided (see note)
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
1-2 teaspoons black pepper
1 lareg egg, beaten
12 fl. oz. gluten-free beer
Heat oil in a heavy bottom pot or a deep fryer until 365 degrees F. Rinse fish, pat dry, and season with salt and pepper. Lay fish fillets in 1/2 cup of the gluten-free flour, just to coat it on both sides. Shake off excess.
Combine 1 cup gluten-free flour, garlic powder, paprika, 2 tsp salt, and 1-2 tsp pepper. Stir egg into dry ingredients. Gradually mix beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into batter, then gently drop one at a time into hot oil. Fry fish, turning once, until both sides are a golden brown. Drain on paper towels, and serve while still warm.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Adapted from a recipe at Allrecipes.com
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/05/gluten-free-beer-battered-fish.html