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.
Gluten Free Breaded Fish Fillets
- 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.