My recipe for the ultimate beer batter is made using Greens Gluten Free Beer, a 100% gluten free beer, brewed in Belgium. They offer a wide range of craft beers, ranging from crisp and light lagers, through to dark ales and delicious hoppy beers, offering one of the largest varieties of gluten and wheat free beers. When we first set out to create a gluten free batter for our fish, beer was one of the most important components, as not only does it help to add a crunch and lightness to the batter from the bubbles in the beer, it also evaporates faster than water, meaning a beer batter will cook much quicker than something with milk or water in it.
Although there might be a few choices for ‘gluten free’ beer down the free-from isle in your supermarket, make sure you check the ingredients and do a little bit of online research before hand as some brands aren’t 100% gluten free, and have found a loophole that allows them to claim otherwise!
400g Marrowfat Peas
1 1/2 tbsp
Salt to season
The night before, place the peas and in a large bowl and cover with generous amounts of water and leave in a cool place.
Once you’re ready to cook, drain and rinse the peas with cold water before placing into a saucepan and cover with water. Bring the peas to the boil, reducing immediately to a simmer and stir every 2-5 minutes, skimming away any pea shells that have come to the surface with a ladle. Once the water’s reduced and the peas are cooked, add a pinch of salt to season and stir in the butter. This usually takes around 30 minutes for the peas to cook and the mixture to reduce down to the desired consistency.
4 tbs Mayonnaise
2 tbs Capers
1 tsp Lemon Juice
Finely Chop the gherkins and capers, before placing into a bowl. Add the mayonnaise and lemon juice, mixing together all of the ingredients and combining together.
For the Batter
500g Gluten Free Flour
500ml Greens, Light Gluten Free Beer
150ml Soda Water
1/4 tsp Turmeric
1/4 tsp Bicarbonate of Soda
4 fillets Oscar Cleve Haddock – 6-7oz each
Place the flour into a mixing bowl and whisk in the beer, before adding the soda water and mixing until smooth. Add the turmeric and bicarbonate of soda and whisk to rid of any lumps. If the batter feels too wet, gradually add in some more flour, until the batter coats the back of a wooden spoon.
Once you’re ready to cook your fish, coat in gluten free flour, before dipping the fillet into the batter and cooking in a 180ºc fryer for 5 minutes until golden brown.
4-6 Baking Potatoes
Pre-heat your fryer, or a heavy based pan with vegetable oil to 140ºc. Peel the potatoes and cut into chips. Cook in the fryer for around 5 minutes until just cooked, drain and leave to one side until you’re ready to finish cooking them once you’ve cooked your fish. Return to the fryer at 180ºc and cook for 2-3 minutes. They should be soft in the middle and golden brown on the outside.