Crispy Gluten-Free Beer-Battered Fish Nuggets with Caper-Lemon Tartar Sauce
June 15, 2018
No more frozen fish sticks necessary! How do I do fish Fridays? I swap chicken nuggets for fish nuggets—and add a lemony tartar sauce for dipping. These cook up in just four minutes, which means you’ll have plenty of time to unwind at week’s end.
I like to add gluten-free beer—which has come such a long way in the last few years—to my batter, but you can also use seltzer. You just want those bubbles, which will make the nuggets light and airy.
1cupSilvana’s Kitchen Gluten-Free Multi-Purpose Flourplus more for dredging
1½cupfinely crushed gluten-free corn flakessuch as Erewhon
Salt and pepper
1½cupsgluten-free cold light beer or seltzer
Zest and juice of 1 lemonplus lemon wedges, for serving
3tablespoonscapers packed in saltrinsed
2poundshalibut or cod filletscut into ½-inch wide strips and patted dry
Peanut or safflower oilfor frying
In a food processor, combine the flour blend, corn flakes, baking powder, paprika, garlic powder and 1½ teaspoons salt. Add the beer and egg whites; whisk until smooth. Cover and refrigerate for 15 minutes.
Meanwhile, stir together the mayonnaise, lemon juice and zest, mustard and capers; season with salt and pepper.
Fill a large pot with enough oil to reach a depth of 1 inch and heat over medium-high heat until it registers 350° on a deep-fat thermometer. Working in batches, lightly dredge the fish strips in the flour blend, then coat with the batter. Fry, turning once, until golden brown, 3 to 4 minutes total. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with the tartar sauce.