Breaded fish is a Latin dish that can be enjoyed anytime of the year. It is crispy on the outside and tender and juicy in the inside. I have enjoyed this dish in Veracruz, Mexico where there is a plethora of seafood. Enjoy this entree with your favorite salsa and sides or just squeeze lime over the breaded filet.
Great tasting fish recipe from the Caribbean side of Mexico.
- 4 Fish Fillets such as cod or talapia
- 2 cups gluten free bread crumbs
- 1 cup gluten free flour
- 2 egg whites lightly beaten with 2oz water
- 1/2 cup olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/2 tsp garlic salt
- 1 tsp paprika
Heat half of the oil in a large non-stick skillet over the stove top on low heat. Meantime set up a coating station in the following order.
One large plate with the flour, next to a large shallow bowl with the beaten egg in it, side by side with a large plate filled with the bread crumbs. (keep flours close by should you need more).
Turn the stove heat up to medium. Rinse the fish with water and pat off excess water. Season the fish with salt & spices.
Dredge each side of a fish filet in the flour, then run it through the egg wash, then dredge each side in the bread crumbs. Now it is ready to go into the heated skillet.
Cook each side until golden brown about 3 to 5 minutes on each side depending on the thickness of the filets. Once you have turned over the filets add the remaining oil.
Plate up the filets with wedges of lime and serve it up with your favorite salsa and sides.