Since going gluten-free, one seafood item I dearly missed were Batter-Fried Fish sticks. Yes…….not grilled……..but even better….beer batter fried fish sticks. Fish sticks that are perfect for good ol’ Fish & Chips. I always struggled finding the right batter that gave the perfect amount of crispiness along with texture, flavor, and without a bread like consistency. Oh my goodnesssssss….they have reappeared back in my life and better than ever! Introducing Gluten-free Beer Batter-Fried Fish Sticks using Cassava Flour. 

Gluten-Free Beer Batter-Fried Fish Sticks using Cassava-Flour, fish sticks recipe, gluten-free fish sticks recipe, beer batter fried fish recipe
Gluten-Free Beer Batter-Fried Fish Sticks using Cassava-Flour


Even if you weren’t gluten intolerant, I swear you would be for the sake of these tasty little fellas. I first started off with an amazing fish. I mean hello, the fish is the best part. When I was talking with the guys that worked in the seafood department at Whole Foods, I was schooled on quite a few fish they were featuring. I decided the best fish I was going to get for the cost was their wild caught trout. Boy, I never even had trout fish sticks before. Usually, most seafood joints feature cod as their choice of fish, but I was so happy in the quality and taste of the wild caught trout. 

I then chose a gluten-free beer. Yes, Gluten-free beer! I really loved how the taste of New Planet’s Gluten-Free Blonde-Ale added a nice crisp hint to the flour.

Gluten-Free Beer Batter-Fried Fish Sticks using Cassava-Flour, fish sticks recipe, gluten-free fish sticks recipe, beer batter fried fish recipe
Gluten-Free Beer Batter-Fried Fish Sticks using Cassava-Flour

I then chose my flour, which was Otto’s Cassava flour and I was so happy with my choice! I am telling you, ever since I started using this flour, only great things have come out of my kitchen. It’s definitely my go-to flour as of late. To give this recipe a little more kick to it, I tossed in a few awesome organic seasonings. Lastly, to complete and fry these Gluten-free Beer Batter-Fried Fish Sticks using Cassava Flour, I fried them in organic coconut oil. I don’t usually fry foods in coconut oil unless I am looking for a crispy texture, and it was just perfect. 

Otto's Cassava Flour for beer batter-fried fish
Otto’s Cassava Flour

My husband jumped for joy when he saw the end result. In exchange for a great meal, he didn’t mind being the hand model here either because he quickly got to shove some of these awesome sticks in his hungry mouth. Wow, how we both loved the subtle beer hints (I don’t even really like beer haha) that seep through with the crunchy exterior of the flour. The ingredients and recipe process was really quite simple too. 

Also, with all the ingredients used, I didn’t feel like I was about to hit a food coma or like a big grease ball. You know that feeling after you eat fried foods, you feel like a big grease ball after eating it? Everything was really so fresh tasting. Enjoy!!

Gluten-Free Beer Batter-Fried Fish Sticks using Cassava Flour

Gluten-Free Beer Batter-Fried Fish Sticks using Cassava Flour
Serves 4
Delicious Beer Batter-Fried Fish Sticks that is Gluten and Dairy Free
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Cook Time
15 min
Cook Time
15 min
1444 calories
32 g
126 g
128 g
47 g
101 g
449 g
721 g
1 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1444
Calories from Fat 1109
% Daily Value *
Total Fat 128g
Saturated Fat 101g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 126mg
Sodium 721mg
Total Carbohydrates 32g
Dietary Fiber 2g
Sugars 1g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 pounds wild caught trout
  2. 1 1/3 cup of Otto's Cassava Flour
  3. 2 tbsp Organic Apple Cider Vinegar
  4. 6 tbsp gluten-free blonde ale beer
  5. 1 cup water
  6. 2 tbsp organic garlic powder
  7. 1 tbsp organic onion powder
  8. 1 tsp salt
  9. One 16 oz organic coconut oil jar (I used about 4/5 of the oil to fry) How much you use varies on the depth of your pan. I used an 8 inch frying pan and fried four pieces of fish at the time
  1. 1. In a large bowl mix all your dry ingredients together.
  2. 2. In a small bowl combine water, beer and vinegar
  3. 3. Add the wet to the dry ingredients and completely stir to a pancake like texture. (add 1/4-1/3 cup more water if batter is too cakey) you want a pancake mixture appearance
  4. 4. Cut trout to desired pieces. You can either cut in strips or squares, etc (Make sure your trout is skinless.)
  5. 5. Heat oil on medium high
  6. 6. Dip trout pieces into the cake batter completely coating each side
  7. 7. Add trout to the oil and fry until a golden brown crispy appearance on each side. I like mine very crispy so I fry for about four minutes each side on medium high. If the batter darkens too quickly lower the heat to medium and fry longer to desired texture.

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