There is nothing more satisfying than a delicious plate of fried fish and french fries. My version of this dish is just as good but without the traditional deep frying method. Instead I coat the fish in potato flakes (which is naturally gluten free) and lightly pan fry to create a lighter and healthier dish.
It wasn’t until the last few years that I started eating seafood and I still pretty much stick to the mild fish like salmon, cod, and snapper. On our honeymoon in Santorini, I learned a major lesson when I ordered dinner expecting to get a fillet but instead was served an entire fish. I wasn’t ready for the full head and tail experience.
Gluten Free Potato-CrustedPrint Recipe
- 1 lb Cod Fillet
- 1 cup Brown Rice Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Pepper
- 1 cup Mashed Potato Flakes
- 1 Egg, Lightly Beaten
- 2 Tbsp EVOO
- 2 Tbsp Butter
Assemble three bowls: each bowl with brown rice flour, egg, and mashed potato flakes (in this order).
Dip fillets on both sides starting with rice flour, egg, and mashed potato flakes.
Season with salt and pepper.
Add EVOO & butter to a heated large skillet over medium high heat.
Once melted; add fillets and cook 4 minutes on each side until the sides are browned and fish flakes easily with a fork.