Disclaimer: This post was written while I was consuming meat for a short period of time. I chose to post this recipe here because it is gluten-free which is a huge focus of this blog. Also, the tartar sauce recipe is fully vegan and gluten-free and I felt it deserved to remain here as it was originally posted.
Here’s a non-vegan meal. The tartar sauce however is completely vegan. The batter itself is vegan, except … I chose to batter fish … so obviously non-vegan.
This meal turned out a lot like restaurant fish and chips would … except worlds better because of the homemade tartar sauce.
The original recipes I found online, and are linked to below. I made adjustments for myself and am so pleased with the results.
I find I can only handle a bit of fish and chips and … well this made quite a bit. So, I’ve had my fill.
Beer-Battered Fish and Chips
- Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
- 2 pounds fresh fish fillets
- 1/2 cup brown rice flour
- 1/2 cup chana flour
- 1 cup cornstarch
- 1 teaspoon GF baking powder
- 1 teaspoon sugar
- 1 teaspoon cayenne powder
- 1 teaspoon GF onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon Old Bay seasoning
- 12 ounce bottle of gluten-free beer
- Combine cornstarch, flours, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper into a medium sized bowl. Mix well to combine.
- Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
- Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
- Fry in hot oil until golden brown.
Homemade Tartar Sauce
- 1 cup vegan mayonnaise (I use Vegenaise)
- 1/2 cup chopped onion
- 1/4 cup sweet pickle relish
- 1/4 cup chopped dill pickle
- 3 Tbsp fresh chopped dill or 2 tsp dried dill
- salt and pepper to taste
- sprinkle of Old Bay seasoning
- Mix all ingredients together in a small bowl. Let sit in fridge for at least 1 hour to allow flavors to meld.
This was so freaking good. The tartar sauce was the best part. The fish was perfect too. The batter was a bit thick for the first few then I thinned it out with a tad more beer and it was perfect. I thought maybe the batter was even too runny at that point, but it coated nicely and it was just a light crisp coating, not a super heavy thick coating. Much nicer.