Gluten-Free Pan Fried Fish

Being gluten-free doesn't mean you have to go without some of your favorite things. This gluten-free fried fish recipe is so quick and easy that it will become part of your weekly rotation.

Growing up, my exposure to fried fish was a fresh fish (usually a white fish) that was a battered fish that came with french fries. It was the classic play on fish and chips. However, just because you can't have gluten doesn't mean that you can't make yourself delicious gluten free fried fish at home. While this isn't a traditional fish and chips recipe. this is more a mediterranean fried fish, it is so delicious, an easy recipe and is a great option for anyone on a gluten-free diet. 

What Equipment do you need:

Medium bowl
Cast iron pan
Thermometer (if you want to make sure your fish is fully cooked).

Ingredients for gluten free fried fish

Olive oil: is the oil you will fry the fish in, and it goes in the sauce.
White Fish: cod fish,- cod I like the best but you can also use other white fish fillets. Mahi Mahi would likely work nicely)
Gluten Free Flour: I like to use King Arthur Measure for Measure gluten free flour. If you want to try to emulate regular flour (wheat flour) or all purpose flour, it is best you avoid single flours (i.e. white rice flour) and go for a gluten-free flour mix. 
Spices: Harissa, Cumin, Paprika (sweet paprika), garlic powder, salt, pepper - cayenne pepper is optional if you'd like some spice added to it
Lemon Juice: To help lift up the flavor of the dish
Butter: To give some richness to the sauce 
Garlic: For your sauce

How to make this gluten free fried fish recipe:

Set your oven: to 425°F. Even though we panfry this recipe, it gets baked as well for extra flavor.
Dry the fish: Take paper towels and pat down the fish filets. You want to make sure that they are dry for your fish dry. If the pieces of fish are too wet, it will not coat properly and it will not give you a crispy coating, but a soggy one.
Take a large skillet: specifically cast iron and place the oil in the pan. Have it on a medium-high heat. By allowing the oil to heat up, it will help crisp up the coating on the fish when it is put into the pan.
Melt your butter: and mix it together with the lemon juice and olive oil (do not add the garlic yet). Pour ¼ of the sauce into a bowl that you can then dip the fillets into. 
Mix your dry ingredients: You do not need a large bowl for this but rather a medium or small bowl and a plate. Mix the dry ingredients together, and pour onto a plate so that you can dip the fish into it. 
Dip the fish: first into the sauce mixture and then into the flour mixture. Once they are covered, place in your skillet in the hot oil. Fry them for 2-4 minutes per side (until they are golden brown) on a medium heat. 
Bake: Once you have panfried the fish, put the garlic into your sauce and place it into your pan. Do not pour it over your fish as you want the top to stay crispy. Bake for 10 minutes.
Remove from the oven: and serve immediately.

*If you do check the internal temperature, fish is cooked when it reaches 145°F.

Notes:

There is no deep frying in this recipe or excess batter (as there is no real batter to be made in this dish). However this crispy gluten free fish is one of my favorite gluten free dinners. Deep-fried fish (while delicious) can create such a mess. By using this coating mix, you get great flavor on the fish, and the final product is a gluten free fried fish without all of the mess but it has such good flavor. 

With this recipe, you or your friends with celiac disease can add this into your weekly rotation of meals. Serve it with a gluten-free beer for a more relaxed meal, or, take the fish and use it to make fish tacos. This fish fry is so tender that it would make fish taco filling. It does not need homemade tartar sauce to go with it because of the sauce that is poured onto it before the bake, but, you can always add that if you'd like.

How to store this gluten free fried fish?

This is of course best served right after it is made as it has the crisp on top but should you wish to store it (it does reheat well), store it in an airtight container and keep it in the fridge. Eat within 2-3 days. 

Can't find Cod? here are other white fish:

Haddock: Haddock is similar to cod and is often used as a substitute. It has a slightly sweet flavor and is popular for frying, baking, and smoking.
Pollock: Pollock has a milder taste and softer texture. It's often used in processed seafood products like surimi (imitation crab) and fish sticks.
Flounder: Flounder is a flatfish with delicate, flaky white flesh. It has a subtle flavor and is commonly pan-fried, baked, or broiled.
Halibut: Halibut is known for its firm texture and slightly sweet flavor. It's versatile and can be grilled, baked, or used in dishes like fish tacos.
Sole: Sole is a delicate flatfish with tender, mild-flavored meat. It's often used in gourmet preparations like Sole Meunière.
Tilefish: Tilefish has a slightly sweet flavor and firm texture. It's popular for grilling, baking, and broiling.
Whiting: Whiting is a small fish with a mild flavor and fine texture. It's often used in dishes like fish chowder or battered and fried.
Catfish: While some types of catfish have darker flesh, there are also white-fleshed catfish species. They have a mild taste and are popular for frying.
Perch: Perch has a mild, delicate flavor and can be found in freshwater and saltwater varieties. It's often pan-fried or grilled.

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Laura 

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