| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 20minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 8 fish fillets
- 2 cups chickpea flour
- 1⁄4 cup white rice flour
- 1 tablespoon sea salt
- 2 1⁄2 cups cider beer (or water)
- 1⁄2 cup tapioca starch (or cornstarch or potato starch)
- 2 cups oil (for frying like vegetable, sunflower or canola oil)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Sift chickpea flour, white rice flour and salt together in a large bowl.
- Add cider beer (or water) slowly and mix well. Adjust the amount of liquid so that the consistency of the batter is similar or a little thicker than pancake batter.
- Add enough oil to a frying pan so that it is at least 1-2 cm deep. Heat up oil on medium heat.
- Place tapioca starch in a shallow bowl or plate.
- Wipe off any excess liquid from the fish fillets with clean paper towel, then dip the fish fillet into the tapioca starch so that it is lightly coated.
- Then dip the fish fillet into the batter and allow any excess to drip off.
- Carefully place the coated fish fillet in the frying pan. Fry until browned, then flip to brown the other side. Remove with a slotted spoon and put on a plate lined with a cloth napkin or paper towel to catch the dripping oil. This will also prevent it from getting soggy.
Recipe Notes
For different flavour variations, add spices to the batter such as cumin, paprika, garlic powder, cayenne pepper, oregano and basil.
This batter is excellent with boneless chicken, vegetables, and fruit.
