Gluten Free Cassava Flour Beer Battered Halibut
  • 1 cup + 2 tablespoons cassava flour, divided
  • 1 to 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon baking powder
  • pinch of cayenne pepper
  • 1 large egg, at room temperature
  • 12 ounces gluten-free beer, at room temperature
  • 1 1/2 pounds halibut (or another firm white fish), cut into 1 to 1 1/2-inch pieces
  • coconut oil for frying
  1. In a large Dutch oven or deep fryer, preheat the coconut oil to a temperature of 350 degrees (F). If using a Dutch oven, use enough coconut oil to fill the pan by 3 1/2 to 4 inches. If using a deep fryer, use the amount of oil suggested in the fryers directions. I use a refined coconut oil; since the refined variation does not give the food a coconut flavor (I use Aunt Patty’s Organic Coconut Oil).
  2. Blot the fish with paper towels until it’s as dry as possible.
  3. In a large mixing bowl, combine 1 cup cassava flour, 1 teaspoon sea salt, garlic powder, black pepper, baking powder and cayenne pepper. Taste it. If you’d like to increase the sea salt, garlic powder, or cayenne pepper, feel free to do so.
  4. Whisk in the large egg and the gluten-free beer; continue to whisk until no lumps remain. The batter will be bitter, but this bitterness will not be present in the final product. Add a piece of fish to the batter, and then pull it out. The batter should coat the fish, but it shouldn’t be too thin or thick. If the batter needs to be thickened up, add an additional tablespoon of cassava flour and whisk until blended. Test the thickness of your batter again, and add another tablespoon of cassava flour only if needed.
  5. Add all of the fish to the batter bowl, and then fry the battered fish in small batches for 2-3 minutes. Do not overcrowd the pan.
  6. Remove the fried fish to a cooling rack sitting inside half a sheet pan (these are similar to the cooling racks I have). This will help keep the fish crispy. Serve immediately with ketchup, tartar sauce, or Lemon Caper Sauce.
Recipe Notes from Megan
If you avoid alcohol, feel free to replace the gluten-free beer with club soda.

If the halibut is tough, that means it was either cooked for too long, or it’s old (not fresh) fish.

If the fish is sticking to the bottom of the Dutch oven, or to the deep fat fryer basket, make sure the oil is being kept at a consistent 350 degrees (F); a candy thermometer will help with this. Also, using a set of tongs, hold half of a single piece of battered fish in the oil for a few seconds to heat it through completely, before dropping completely into the oil.

You absolutely can fry larger pieces of fish, you'll just have to adjust the cooking time accordingly.
Recipe by Allergy Free Alaska at