Gluten-Free Beer Batter For Fish And Seafood - cooking recipe

Ingredients

40 g besan flour, also known as chickpea flourr (1/3 cup)
40 g tapioca starch (1/4 cup)
100 g gluten-free all-purpose flour, use a ready purchased blended flour (1/2 cup)
40 g cornstarch, also known as maize cornflour in Australia (1/3 cup)
1 egg white
180 ml gluten-free beer (3/4 cup)

Preparation

Sift all dry ingredients in a bowl. Make a well in the centre.
In a seperate bowl, mix the eggwhite and the beer together.
Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.