Beer Battered Fish

As soon as my first shipment of cassava flour came in I knew I wanted to make some beer battered fish. It was one of the top items I wanted to try. I was very pleased with the end result! Even though beer is not AIP the goal is to have some carbonation in the batter to make it lighter and crisper from the bubbles. I used a can of carbonated water. You can use bone broth if you like too. I also have used a gluten free beer and I think the flavor is better. If you can tolerate a gluten free beer that is what I would use but its your call. 

I had intended on making these into fish tacos but honestly they were so good we just ate them before they ever made their way into a tortilla. If you do want to do fish tacos here is a great tortilla recipe. 

Ingredents

4 wild caught cod fillets
1 cup cassava flour (Order Here)
1/2 cup arrowroot flour (Order Here)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 gluten free beer (you could use a can of seltzer/sparkling water) 

Then use 1/2 cup cassava flour in a separate bowl. 
You will also need coconut or avocado oil for frying

Directions

I cut my fish into smaller strips, about the size of a chicken strip. Salt the slices of fish. Dip each piece of fish in the batter. And then dredge through the cassava flour. (this is an important step, it really solidified the batter. None of the batter came off during frying!) Then place directly into hot coconut oil. Fry until golden brown on each side. Move to a cooling rack and salt immediately. I used some apple cider vinegar for dipping and some creamy avocado mixed with fresh lemon juice and relish. I also just squeezed some fresh lemon juice over some and ate it. Just make sure you don't do this in advance or it will get soggy.