Gluten Free Beer Battered Fish

• 1 pound rockfish or cod cut into strips., Roughly 3 inches long by 2 inches wide
• 3/4 cup tapioca flour
• 1/2 cup blanched almond flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1 pinch black pepper
• 1 egg
• 1/2 cup gluten free beer I used Omission
• sunflower oil for frying fish

1. Add tapioca flour, blanched almond flour, baking soda, sea salt, garlic powder and black pepper to a mixing bowl and whisk until well combined and all lumps are removed.
2. Add egg and beer and whisk until batter resembles a thick pancake batter. Add fish strips to batter and coat all over.
3. Heat a skillet to low medium heat and add 3/4 inch of sunflower oil.
4. Line a plate with paper towels and set aside.
5. When oil is hot, gently drop in fish nuggets onto skillet one by one allowing 2 inches between each nugget. Batter will slightly expand.
6. When fish is golden brown, about 1 minute, flip over.
7. When bottom is golden brown and crispy, place on paper towels to drain.
8. Repeat with remaining fish.
9. Serve immediately with lemon wedges and ketchup.

rockfish, tapioca flour, blanched almond flour, baking soda, salt, garlic, black pepper, egg, omission, sunflower oil

Taken from www.yummly.com/recipe/Gluten-Free-Beer-Battered-Fish-990635 (may not work)