Ingredients

The following ingredients have 4 Servings
  • Vegetable oil ( for frying)
  • 1 cup gluten free baking mix (or gluten free flour mix)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt 
  • 1/4 teaspoon Old Bay seasoning
  • 2 egg yolks
  • 3/4 cup gluten-free beer ( or soda water)
  • 1 pound  cod (tilapia, or pollack fillets)
  • 1/2 cup cornstarch
  • Tartar sauce
  • 5 Yukon Gold potatoes (about 1½ pounds)

Instruction

  • In a deep cast iron skillet, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
  • Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown. 
  • Don't have time, you can use frozen steak fries instead of fresh potatoes.
  • In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
  • Pat the fish fillets dry with paper towels. If the fillets are large  cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.