Ingredients:
- 1 Pound Cod boneless, skinless, cut into 5-inch pieces
- 1/2 Cup White Rice Flour
- 1/2 Cup Cornstarch
- 2 Quarts Vegetable Oil or light olive oil
Batter:
- 1/2 Cup White Rice Flour
- 1/4 Cup Sweet Rice Flour
- 3/4 Cup Cornstarch
- 1 Teaspoon Baking Powder
- 1 Teaspoon Sugar granulated
- 1/2 Teaspoon Salt
- 1/4 Teaspoon black pepper ground
- 3/4 Cup Gluten-Free Ale more as needed
Directions:
- In medium bowl, whisk together cornstarch, white rice flour, sweet rice flour, baking powder, granulated sugar, salt, and black pepper.
- Add gluten-free beer. Whisk until batter forms. Batter should flow easily from a spoon, slightly thicker than the consistency of heavy cream. If it’s too thick, add an additional tablespoon beer. Set aside.
- In large bowl or pie plate, whisk together remaining white rice flour and cornstarch.
- Preheat oil to 375°F.
- Dredge cod, one piece at a time, into the white rice flour-cornstarch mixture. Shake off excess.
- Dip cod, one piece at a time, into batter. Allow excess batter to drop off.
- Carefully lower fish into hot oil. Cook until batter sets, about three minutes.
- Turn fish and cook until batter turns golden brown, about another three to five minutes. Frying time varies depending on the size of the cod pieces.
- Fry cod in batches, about two to three pieces at a time, depending on the size of your fryer.
- Drain fish on paper towel-lined plate.
- Serve at once or transfer to rimmed baking sheet and keep warm in preheated oven for up to twenty minutes.
