Crispy and golden-brown Fried Fish, a delightful dish featuring seasoned fillets fried to perfection for a satisfying crunch.
Gluten-Free Crunchy Fried Fish
Ingredients:
- 1/2 cup finely ground cornmeal
- 1/4 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 1 pound of fillet fish (such as haddock, tilapia, or cod)
- 2 cups vegetable oil for frying
- Lemon wedges, tartar sauce, or remoulade (optional)
How To Make Gluten-Free Fried Fish:
- In a shallow bowl or deep plate, combine finely ground cornmeal, paprika, salt, and pepper. Mix well to ensure even coating.
- Dip each fish fillet into the cornmeal mixture, making sure it is completely covered on all sides. Gently shake off any excess coating. Repeat the process for the remaining fillets.
- Heat 1 inch of vegetable oil in a frying pan over medium heat until it reaches 375 degrees Fahrenheit.
- Working in batches, carefully fry the fish in the hot oil for approximately 6 minutes on each side or until the fillets turn golden brown, achieving a crispy texture. Use a slotted spoon to remove the fried fish, allowing any excess oil to drain on a cooling rack.
- Serve the gluten-free fried fish hot, accompanied by lemon wedges and your choice of tartar sauce or homemade remoulade. Enjoy the crispy goodness!
Tips for Gluten-Free Fish Frying:
- Experiment with alternative flours such as rice flour or oats to add variety to the coating. These can contribute different textures and flavors to your gluten-free fried fish.
- Consider using a pre-made gluten-free flour mixture, typically made with ingredients like potato starch, rice flour, or chickpea flour. This can be a convenient and versatile option.
- For a nutty flavor and texture, try almond meal as a coating. However, be cautious of nut allergies, and ensure your audience can safely enjoy this variation.
By following these gluten-free alternatives, you can still enjoy delicious, crispy fried fish that caters to a gluten-free diet.
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