The Best Fry Batter
Every now and then, a girl needs a go-to batter to create the perfect crispy dish.
After trying a ridiculous amount of these gluten-free batters (and always being disappointed), my faith in gluten-free batters was restored by fellow Nutritional Therapist Margaret Floyd from Eat Naked.
This recipe is from Margaret and her hubby's (Chef James) amazing Naked Foods Cookbook. It is full of healthy recipes that do not disappoint.
(And just as a side note how could a cookbook get any more healthier/delicious than with a Nutritionist-Wife/Chef-combo?! Amazing match up, in my opinion!)
But anyway I digress.
Here is the best ever gluten-free fry batter you will ever have, as featured in the Naked Foods Cookbook.
(I highly recommend you go get your copy here!)
Brown Rice Fry Batter
- 1/2 cup brown rice flour
- 1/4 cup arrowroot
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4-1/2 cup very cold still or carbonated water
Combine the dry ingredients in a medium-sized bowl and mix well. Add the water and stir to make batter. You don't want the batter to be too thick. Add more water if necessary.
- Heat a cast iron pan to medium heat and once heated add ~1 tbsp of coconut oil (or lard, duck fat, etc)
- Choose fish, meat, veggie of choice that you wish to batter up and dunk it in the batter (In these pictures i seasoned my fish with sea salt and garlic before applying the batter)
- Place in the cast iron pan and be amazed as it crisps up! Flip as necessary to ensure all side are coated
And as always, here's a classic tune to get you in the mood to fry it up!
Brown Rice Fry Batter Recipe From the book The Naked Foods CookbookCopyright © 2012 by Margaret Floyd and James Barry. Reprinted with permission from New Harbinger Publications www.newharbinger.com