A Yummy "Fried" Fish Recipe for the Holiday Weekend

This is a really quick, easy and non-gluten version of "fish n chips" fish without the "chips."  I think that your entire family will enjoy the taste of this golden brown, crunchy fish that you can serve on non-gluten bread or a bed of lettuce.

Fish Sandwich

This is a non-gluten variation on the traditional “fish and chips” sandwich. I use Bob's Red Mill non-gluten flour to coat the fish and use low heat in a non-stick fry pan containing only a tablespoon of oil. The fish is tasty and the coating still gives the sandwich a wonderful crunch. This recipe serves 4.

Ingredients:

1 pound of cod or other firm white fish, cut into 4 ounce equal-thickness pieces

2 small eggs with 1-2 Tbsp. of water

1 ½ cups of non-gluten flour

2 Tbsp. grape seed or avocado oil

salt and pepper to taste

4 Tbsp. mayonnaise, homemade if possible

2 Tbsp. organic ketchup

1 small dill pickle, diced

Directions:

Mix together the mayonnaise, ketchup and diced pickles in a small bowl and set aside.

Beat the eggs and water with some salt and pepper together in a 9 inch shallow bowl or pan. Place the flour with some salt and pepper into another 9 inch shallow bowl or pan. Put the oil into a fry pan set on medium low....just high enough to get the fish to sizzle, but not too high as to burn the floured fish. On my stove, I set the heat on number 4 out of a possible 10 setting that is high. Dredge the fish in the flour, then coat it with the egg, then, flour a second time. This gives you a resulting crispy coating on the fish. Test the oil with a pinch of flour to see if the oil is hot enough to give a sizzle to the flour. If so, you are ready to cook the fish; if not, wait a little and retest until the test flour sizzles. Place the fish in the fry pan and cook for 3-5 minutes a side, according to the thickness of the fish. Each side should be a lovely golden brown color.

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