Beer Batter
There’s nothing ordinary about our gluten free beer batter that gives a perfect crispy golden crunch to a classic favourite!
Gluten Free · Dairy Free · Vegan
Makes approximately 2 cups of batter | Serves 2 people
(2 portions of fish, 8 potato scallops and approx 20 onion rings)
Ingredients
100g Anything But Ordinary Plain Flour (plus extra to coat in each recipe)
60g cornflour
½ tsp baking powder
½ tsp white pepper
¼ tsp smoked paprika
1 tsp salt
150mls cold Gluten Free beer + extra if necessary
Beer Battered Fish
Anything But Ordinary Plain Flour to coat
2 portions fish of choice
Beer Battered Potato Scallops
Anything But Ordinary Plain Flour to coat
1 x 250g Royal Blue potato peeled
Beer Battered Onion Rings
Anything But Ordinary Plain Flour to coat
1 x large sweet white onion
Method
In a mixing bowl whisk together Anything But Ordinary Plain Flour, cornflour, baking powder, white pepper, salt and smoked paprika.
Pour in the cold beer and whisk until smooth.
Let stand for 30 minutes to thicken. It should be the consistency of pancake batter.
If batter thickens too much when using just add some more cold beer and whisk gently.
Cooking time varies when deep frying as it depends on what is coated in batter.
Refer to the recipes below for Beer Battered Fish, Beer Battered Potato Scallops and Beer Battered Onion Rings.
Beer Battered Fish
Coat two serving size pieces of fish of choice with Anything But Ordinary Plain Flour.
Dip into prepared beer batter and deep fry for up to 10 minutes depending on thickness and type of fish.
Remove and lay onto paper towels to drain and absorb any excess oil.
Serve immediately with lemon wedges and Tartare sauce.
Beer Battered Potato Scallops
Preheat oven to 180°Celcius.
Peel potato and cut into ½cm thick slices lengthwise - should make about 8 pieces.
Put in a baking tray and cover with boiling water. Cover tightly with foil and bake for 15 minutes. Remove from oven and take off the foil. Let sit for 30 minutes.
With a slotted spatula remove slices from water and place on a clean tea towel. Leave until dry to touch.
Carefully coat each potato slice with Anything But Ordinary Plain Flour, dip in prepared beer batter and deep fry for 7-8 minutes, using tongs to turn after 4 minutes.
Drain on paper towels. Sprinkle with coarsely ground salt. Keep warm in a low oven if not serving immediately.
Beer Battered Onion Rings
Peel onion and cut into 1cm slices crosswise - should make about 20 rings.
Put in bowl and cover with cold water and 1 teaspoon salt. Leave for 20 minutes.
Drain the onion rings and dip in Anything But Ordinary Plain Flour. Leave for another 20 minutes.
Using wooden or metal skewers dip floured rings in prepared beer batter and deep fry for two minutes each side.
Remove and place on paper towels to absorb any excess oil.
Keep warm in a low oven if not serving immediately. Serve with sweet chilli sauce for dipping.