Receta de pescado rebozado con cerveza sin gluten

Ingredientes

• 1 cup canola oil for deep-frying
• 1 1/2 cups crushed/ground cornflakes (divided)
• 1/4 cup potato starch
• 2 large eggs
• 1/2 cup gluten-free beer
• 1/2 teaspoon kosher or fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound white fish fillets (cod, haddock, or hake cut into 1x3-inch pieces)
• Cooked potato wedges (for serving)
• Fresh herbs (for serving)

Preparación

1. 1

   Pour the oil into a deep-fryer or a large frying pan and heat it to 350°F over medium-high.

2. 2

   Meanwhile, in a medium bowl, whisk together 1 cup crushed cornflakes, the potato starch, and eggs. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Season with salt and pepper.

3. 3

   Pour the remaining ½ cup crushed cornflakes into a dish.

4. 4

   Rinse the fish and pat it dry. Dip each fish fillet into the batter, then sprinkle with some of the remaining ½ cup crushed cornflakes.

5. 5

   Fry the fish, turning occasionally, until golden brown and crisp, about 7 minutes. Remove, using a slotted spoon, and place on paper towels to drain the excess oil. Repeat until all the fish is cooked.

6. 6

   Serve with potato wedges and finely chopped herbs, if desired.