This is amazing my friends! Such a delicious batter for fish. My Husband caught some perch while ice fishing this winter so I took some out of the freezer to defrost. I needed a batter because we used to use fish crisp but I wanted a wheat free kind so I came up with one of my own. You can really add any spices you want to the batter and can even make it a little spicy if you like.
1 cup of tapioca flour
1 1/2 tbsp of coconut flour
1 tsp oregano
Pinch of salt and pepper
1/2 tsp of garlic powder
1/2 tsp of onion powder
3/4 cup of almond milk
1 egg
About 4 cups of oil I use light tasting olive oil to fry with
Any type of fish
Have three bowls ready. Pour your oil into a deep large pan let heat on medium slowly. In one bowl add half the tapioca flour. In the second bowl add the egg and whisk. In the third bowl add the other half of tapioca flour, coconut flour, spices and almond milk. Whisk well until combined. If the batter needs a little more almond milk then add that too, it should be thick liquid. Dip the fish fillets one at a time into the dry tapioca flour then egg then batter. Do this for all the fillets and then dip one slowly using a ladle or fryer spoon into the oil that should be bubbly. Dip as many as you can fit into the oil. Let cook until the batter is crispy and golden brown. Spoon each piece out carefully and lay on paper towel on a plate to soak up any excess oil. Be very careful with hot oil around anyone or children. Make sure the oil pan is at the back of the stove. When all he fish is cooked turn the heat off and let the oil cool. Serve with a slice of lemon and chips. Enjoy!!
1 cup of tapioca flour
1 1/2 tbsp of coconut flour
1 tsp oregano
Pinch of salt and pepper
1/2 tsp of garlic powder
1/2 tsp of onion powder
3/4 cup of almond milk
1 egg
About 4 cups of oil I use light tasting olive oil to fry with
Any type of fish
Have three bowls ready. Pour your oil into a deep large pan let heat on medium slowly. In one bowl add half the tapioca flour. In the second bowl add the egg and whisk. In the third bowl add the other half of tapioca flour, coconut flour, spices and almond milk. Whisk well until combined. If the batter needs a little more almond milk then add that too, it should be thick liquid. Dip the fish fillets one at a time into the dry tapioca flour then egg then batter. Do this for all the fillets and then dip one slowly using a ladle or fryer spoon into the oil that should be bubbly. Dip as many as you can fit into the oil. Let cook until the batter is crispy and golden brown. Spoon each piece out carefully and lay on paper towel on a plate to soak up any excess oil. Be very careful with hot oil around anyone or children. Make sure the oil pan is at the back of the stove. When all he fish is cooked turn the heat off and let the oil cool. Serve with a slice of lemon and chips. Enjoy!!