Gluten-free replacement for all-purpose flour in fried fish batter?
Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti
- I'm looking for the closest possible (in terms of taste and crunchiness) drop-in replacement (mix of any, even relatively uncommon, flours, starches, and/or thickeners (exp. linseed, guar gum) as long as they are gluten-free) for the wheat flour.
I've tested mixtures from Schar and they were somewhat acceptable in terms of crunchiness but completely tasteless.
- Every gluten-free mixture I've tested so far burns too quickly compared to the wheat counterpart. Do you have any method to mitigate this? Like a heat-resistance increasing ingredient for the mixture?
I was thinking about adding a bit of white corn flour (maiz blanco) as it is used primarily to make tortillas, but it makes the frying batter behave more like plasticine and gives it a noticeable taste, not suitable for a fish.
- What do you think about using a gluten-free mixture designed for pizza or bread (exp. from Caputo)? I suppose it should be more heat resistant and crunchy, and similar in taste to the wheat counterpart.
Best Answer
In general, if something is burning too quickly, you need to turn down the heat, and cook it for longer.
As for recommendations for gluten free batters, there are plenty of gluten free tempura batter recipes out there that use rice flour. Although it's worth noting that tempura is usually only cooked to 'golden' in color, not fully 'brown'.
And if you're willing to go with a three part breading instead of a batter, you can use rice flour, egg, and (rice or corn) cereal crumbs.
Pictures about "Gluten-free replacement for all-purpose flour in fried fish batter?"
What can you use instead of flour to fry fish?
While a mixture of flour and cornmeal is often used when frying fish, you can also fry it in cornmeal alone. Use a finely ground cornmeal for the best coverage. Create an extra thick and crunchy exterior by dipping the fish in milk or beaten eggs before dredging the fillets in cornmeal.What gluten free flour is best for frying?
I have found that the best type of gluten-free flour to make fried chicken is rice flour. I use a cup for cup all-purpose gluten-free flour blend. My preferred brand is Pillsbury gluten-free, but you can also use Bob's Red Mill 1 to 1, Better Batter, or King Arthur Measure For Measure.How do you get batter to stick to fish for frying?
If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.Gluten free fish batter
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