GF Tempura Battered Fish GF DF Low

Serves 4


  • 800g white fish (Basa, Ling, Perch, Whiting, Hoki)
  • 1 ½ cups rice flour
  • 1 tsp bicarbonate of soda
  • ½ tsp iodized salt
  • 1 ½ cups cold soda water
  • 3 cups canola, rice bran or vegetable oil for deep frying

Meal accompaniments

  • Hot chips either homemade and fried in the same oil or heated McCain’s chips in the oven
  • Vegetables: stir fry of wombok, purple cabbage, shallot and green beans


  • Preheat oil in a deep pan to approximately 3500 F on a thermometer. Oil must be at suggested heat before making the batter
  • Prepare the fish: cut fish into chunks about 3cm x 2cm
  • Microwave fish bits for 2 minutes to partially cook
  • Combine the dry ingredients in a medium size mixing bowl.
  • Add the carbonated water and whisk until smooth.
  • In batches; dip 4-5 pieces of fish into the batter and immediately drop it into the hot oil.
  • The oil will bubble and rise up the sides of the pan
  • Cook for approximately 2 minutes in the oil
  • Use a slotted metal spoon to remove from the oil
  • Drain tempura fish on a rack or on paper towels.
  • Repeat with remaining fish. Each time re-stir the batter before dipping in the fish
  • When it is all cooked, serve right away with accompaniments
  • Tempura is best served fresh and hot.
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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