Ingredients: - Various fish fillets (such as halibut, trout, or sole) - 1 cup gluten-free all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup ice-cold water - Vegetable oil, for frying Steps: 1. In a large bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. 2. Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and lump-free. 3. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). 4. Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. 5. Fry the fish fillets in batches for about 3-4 minutes, or until they turn golden brown and crispy. 6. Use a slotted spoon or tongs to remove the fish from the oil and transfer them to a paper towel-lined plate to drain excess oil. 7. Serve the gluten-free fish tempura immediately with a gluten-free soy sauce or tamari dipping sauce. Description: F... Leer más
