Easy Fried Fish
It has been three years since I have tasted fried fish! Being gluten-free, you know how hard it is to find gluten-free fried fish. I shied away from trying it at home because it seemed like it would be difficult. What if the fish didn't cook all the way through? What if the batter didn't stick to the fish? What if I can't get the temperature of the oil right? This was all very intimidating until....I found the Food Network Kitchen App! Tyler Florence has an awesome recipe for gluten-free fried fish that is incredibly easy to make! He used almond flour, but I don't usually have that laying around, so I used Bob's Red Mill gluten-free All Purpose Flour instead and it worked out great! The texture was similar to that of Captain D's. I also added some Old Bay seasoning to give it an extra kick! The result was a beautiful crip fish with a buttery inside. Pair this with my husband's tartar sauce (recipe coming soon) and you have a match made in heaven that results in a real treat! Enjoy!
Ingredients
- frozen tilapia (thawed) - 2 lbs.
- Bob's Red Mill All Purpose Gluten Free Flour - 2 1/2 c. (separated)
- baking powder - 1 tbs.
- salt - 3 tsp
- black pepper - 1/2 tsp
- Old Bay Seasoning - 1-2 tsp
- soda water - 1 (12 oz) can
- egg - 1
Instructions
- Pour 3 inches of vegetable oil into a tall pot. I used a plastic ruler to measure, but I'm sure you can just eyeball it.
- Heat the oil until it is 375 degrees Fahrenheit. Use a candy thermometer to watch the temperature. I found that setting my electric stove on high allowed it to come up to temperature quickly.
- Prepare the fish by cutting the filets in half if they are large. Set aside.
- In a mixing bowl, mix together 2 cups of flour, baking powder, salt, pepper, and Old Bay Seasoning (use as much or as little as you want).
- In a separate bowl, whisk together the soda water and egg. The mixture will fizz like crazy!
- Add the wet mixture to the dry and mix until completely incorporated. It should look like pancake batter. If it looks too thick, just add some more soda water and mix it again.
- Take the other half cup of flour and put it into a rectangular container for dredging the fish in.
- Take a filet and roll it around in the flour until it is completely covered.
- Dip the filet into the pancake-like mixture (making sure it is fully coated) and gently lower it into the oil. Don't over-crowd the oil or they will not cook properly. Turn the filets about halfway through cooking time if one side is looking paler than the other. You want a nice medium golden brown color!
- Let the filets cook for about 4-5 minutes and then drain on a paper towel covered plate. Serve and enjoy!!!
