Crispy Gluten-Free Beer-Battered Fish Nuggets with Caper-Lemon Tartar Sauce

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.

Crispy Fish Nuggets with Caper-Lemon Tartar Sauce

  • 1 cup Silvana’s Kitchen Gluten-Free Multi-Purpose Flour (plus more for dredging)
  • 1½ cup finely crushed gluten-free corn flakes (such as Erewhon)
  • 1½ teaspoons baking powder
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1½ cups gluten-free cold light beer or seltzer
  • 2 egg whites (beaten)
  • ¾ cup mayonnaise
  • Zest and juice of 1 lemon (plus lemon wedges, for serving)
  • 3 tablespoons Dijon mustard
  • 3 tablespoons capers packed in salt (rinsed)
  • 2 pounds halibut or cod fillets (cut into ½-inch wide strips and patted dry)
  • Peanut or safflower oil (for frying)
  1. 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.
  2. Meanwhile, stir together the mayonnaise, lemon juice and zest, mustard and capers; season with salt and pepper.
  3. 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.

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