Fantastic! We have a new family hit. The batter thoroughly covered the fish, browned up nicely and wasn't greasy at all.
I actually made two versions of the batter - one with all purpose flour and regular milk, and one with Gluten Free Pantry all purpose flour (rice flour) and almond milk. The only thing I added was a smidgen of Tony's.
I rinsed the fish, drained them, and kept them on a cookie sheet in the fridge until ready to put in the batter. My thermometer was broken so I don't know how hot the oil was, and I had potatoes in the oven, cooking at 425, so I couldn't use that to keep the fish warm afterwards. I kept the oil hot enough that the fish started bubbling the second I put them in. I turned them a couple of times to get them brown on all sides, and took them out while still bubbling.
The regular flour cooked up to a golden brown. The Gluten Free was a bit thinner and less brown but as for taste - they were the same.
We'll definitely do this again.
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Fantastic! We have a new family hit. The batter thoroughly covered the fish, browned up...