Serves Up To
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
Cut fish into 3-inch strips and pat dry between paper towels. Dredge well in ⅓ cup almond flour.
Blend 2 cups almond flour, cornstarch, baking soda, salt, beer, vinegar, egg whites and pepper in a blender until smooth.
Heat at least two inches of vegetable oil in a large pot over medium-high heat.
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.
Drain on paper towels and serve immediately with additional malt vinegar or lemon wedges.
Made with these products:
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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