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    You are here Home » Diets » Gluten-free » Gluten-Free Breaded Fish

    Gluten-Free Breaded Fish

    Last Modified: December 28, 2020

    Jump to Recipe - Print Recipe

    Gluten-free breaded fish is the healthier and lighter alternative to using flour using delicious almond meal, paprika and lemon zest. Healthier and lighter than using flour, now everyone can eat "breaded" fish. The almond meal, paprika and lemon zest in the batter brings a zing to the tasty fish.

    Gluten-Free Breaded Fish Main 18-Dec-20 (1)

    Gluten-Free Breaded Fish

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 4
    Course: Mains
    Cuisine: American
    Calories: 292
    Keywords: Easy-to-prepare, one-pan, Quick, Skillet, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Dairy Free
    Keto-Low-Carb
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Serving: 250g | Sodium: 278mg | Calcium: 81mg | Vitamin C: 2mg | Vitamin A: 183IU | Sugar: 1g | Fiber: 3g | Potassium: 355mg | Cholesterol: 143mg | Calories: 292 | Saturated Fat: 2g | Fat: 15g | Protein: 27g | Carbohydrates: 15g | Iron: 2mg
    Healthier and lighter than using flour, now everyone can eat "breaded" fish. The almond meal, paprika and lemon zest in the batter brings a zing to the tasty fish.

    Ingredients

    • 1 lb haddock or cod*, sliced into 8 pieces
    • Salt, pepper and paprika to taste
    • 1.5 oz tapioca flour
    • 2 eggs
    • 1 TBSP Unsweetened Almond Milk
    • 3.5 oz almond meal or flour
    • 1 TBSP lemon zest
    • Canola or coconut oil for frying
    • Optional: lemon slices to serve

    Instructions

    • Slice the fish into 8 pieces for easier frying. Using paper towels, pat the fish very dry, then season the pieces with salt, pepper and paprika.
    • Prepare three small bowls for dipping the fish. Place the tapioca flour in the first bowl. Beat the eggs with the almond milk in the second bowl. Mix the almond meal with the lemon zest in the third bowl.
    • Dip the seasoned fish pieces one-by-one into the tapioca, then in the egg, both sides. Finally coat both sides in the almond flour mixture. Shake the slices to remove the excess. Place them on a big plate.
    • Fry the fish pieces in a 12-inch skillet in about a fingerful oil on medium high, for about 3-4 minutes. Then place the fried fish on two layers of paper towels to soak up the excess fat.
    • Serve it with mixed green salad, or German potato salad.

    Notes & Ingredients

    * Practically any fish of your favorite can be used.

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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