Friday, August 26, 2011

Pan-Fried Fish

I made this a while back and it was delicious, the coating was crispy, the fish perfectly flaky.  My kids refused to try it, but my non-fish-eating husband eat his entire piece...I'll take that as a success. :)

Pan-Fried Fish
adapted from BHG 

1 pound fresh or frozen (thawed) fish fillets, 1/2 to 3/4 inch thick (I used cod fillets)
1 egg, beaten
2 tablespoons water
1/4 cup cornmeal
1/4 cup GF flour blend or brown rice flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
canola oil for frying

1. Rinse fish and pat dry with paper towel.  Cut into 4 serving-size pieces, if necessary.  In a shallow dish combine the egg and the water.  In another shallow dish combine all of the dry ingredients. Dip fish into the egg mixture, then coat in the cornmeal mixture.

2. In a large skillet, heat 1/4 inch of canola oil.  Add half of the fish in a single layer, frying one side until golden, then turning and frying the other side until golden and the fish begins to flake when tested with a fork.  It should take about 3-4 minutes per side.  Drain on paper towels.

This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesdays.

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