This is a tasty and simple way to eat fish, and you might even get your kids to like it! I know my 19mo will eat this 🙂
To make this gluten free, I use white rice flour, although other gluten free options such as brown rice flour or almond flour would work well too. The key to getting the flour to stick to the fish is to first coat the fish in egg.
This recipe works best with fillets that aren’t too thick. I use Dover sole, but flounder and even tilapia would probably work well.
3/4 to 1 pound fish fillets (thinner fillets such as dover sole, flounder or tilapia)
1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc)
Sea salt and pepper
1-2 tablespoons oil (butter or coconut oil)
1. Rinse the fish if necessary and pat dry. Cut the fillets into serving-size pieces.
2. Crack an egg into a small bowl and beat with a fork.
3. Add sea salt (about 1.5 teaspoons per 1/2 cup flour) and a couple shakes of pepper to the flour and mix well. Taste the flour mixture – it should taste lightly salted. If not, add a bit more. Spread the flour mixture evenly over a plate.
4. Arrange the ingredients in the following order for ease of working:
– fish fillets
– bowl of egg
– plate of flour
– clean plate
5. Using a fork, pick up a piece of fish and dip it into the egg mixture, covering both sides of the fish.
6. Dredge the egg-coated fish in the flour mixture to coat both sides.
7. Place the coated fish fillet onto the clean plate.
8. Repeat steps 5-7 until all of the fish has been coated.
9. Heat butter and/or coconut oil in a medium skillet. Gently fry the breaded fish pieces until golden on both sides.
You could serve this with vegetables or a salad, or sometimes I like to make an avocado and tomato salsa to go with it.
Linking to: Pennywise Platter Thursday @ Nourishing Gourmet