Beer-Battered Fish

Prep Time

4

Minutes

Cook Time

4

Minutes

Difficulty

Medium

Serves Up To

6

Servings


Nutrition Information

Total Fat24g
Sodium95mg
Total Carbohydrates47g
Dietary Fiber3g
Sugars26g
Protein8g

Ingredients

  • 1½ pounds cod or tilapia fillets

  • 2 + ⅓ cups Blue Diamond Almond Flour, divided

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ⅔ cup beer (pale ale is best)

  • 2 tablespoons malt vinegar

  • 4 egg whites

  • Vegetable oil for frying

  • Freshly ground pepper to taste

  • Malt vinegar or lemon wedges

Directions

  1. 1

    Cut fish into 3-inch strips and pat dry between paper towels. Dredge well in ⅓ cup almond flour.

  2. 2

    Blend 2 cups almond flour, cornstarch, baking soda, salt, beer, vinegar, egg whites and pepper in a blender until smooth.

  3. 3

    Heat at least two inches of vegetable oil in a large pot over medium-high heat.

  4. 4

    Dip fish into batter with a fork making sure to coat completely. Carefully drop into hot oil, cooking only a few pieces at a time. Cook for about 2 minutes on each side or until golden brown.

  5. 5

    Drain on paper towels and serve immediately with additional malt vinegar or lemon wedges.

Made with these products:

Almond Flour Photo

Almond Flour

View Product

Notes

Recipe tip: Without the gluten, the almond flour batter wants to “float” off the fish while cooking. Egg whites bind the mixture as well as give the coating a light texture.

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