This is my son’s favorite meal, with lots of cat­sup. Dou­ble the recipe and then you’ll have left­overs for Fish Cakes later in the week.

Prep time: 15 min­utes
Total time:  30 min­utes
Yield: Serves 4

1/3 c. veg­etable or wal­nut oil
3/4 lb. fresh hal­ibut or cod
2 eggs, whisked until smooth
3/4 c. brown rice flour
1/2 tsp. salt

1. Heat oil over medium high heat in skil­let (cast iron works great).
2. In a shal­low, broad bowl, whisk eggs until smooth. Set aside.
3. In another bowl, add brown rice flour and salt. Mix thoroughly.
4. Cut fish into just under 1″ thick slices, width-wise.
5. Dip fish into eggs first, then dredge in rice flour. Place care­fully into skil­let of oil when it’s good and hot. Cook for 2–3 min­utes a side and drain on paper towels.