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Crispy Fish Nuggets with Caper-Lemon Tartar Sauce


  • 1 cup Silvana’s Kitchen Gluten-Free Multi-Purpose Flour plus more for dredging
  • cup finely crushed gluten-free corn flakes such as Erewhon
  • teaspoons baking powder
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 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.