fish sticks

Amys Gluten Free Pantry

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.

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