Crispy Rice-Flour Halibut
The swap
Rice flour and sparkling water instead of wheat flour and beer. Rice flour makes a lighter, crunchier crust than wheat.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Pat the fish very dry.
- Whisk the rice flour, cornstarch, salt, garlic powder, paprika, and pepper. Put 3 tablespoons of this dry mix on a plate.
- Whisk the sparkling water into the rest to make a thin batter.
- Heat the oil in a large skillet over medium-high to 350°F.
- Dust each piece of fish in the dry mix, dip in the batter, and lay it in the oil. Fry 3 to 4 minutes per side, until golden and the fish flakes. Drain on a rack. Serve with lemon.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.