Here’s another Lent friendly gluten free dinner idea for you!
Here’s What You’ll Need:
4 Thick Cod Fillets, patted dry
1 C. Cornstarch
1/2 C. Superfine Brown Rice Flour
1/2 tsp. Guar or Xanthan Gum
1 tsp. Salt
1 tsp. Baking Powder
1 C. Water
1/2 tsp. Ground Pepper
Extra Salt for Seasoning
Vegetable or Peanut Oil
In a dutch oven or deep frying pan, heat oil over medium-high heat (you’re shooting for about 360 degrees). The oil should be enough to cover the fish halfway.
Mix together the cornstarch, rice flour, gum, salt, baking powder, and ground pepper. Whisk in the water and let batter stand while you season both sides of the fish with salt and pepper.
Once the oil is hot, coat each fillet in the batter mixture and then carefully lower into the hot oil. Don’t overcrowd your pan. If necessary, work in batches.
*Here’s a trick I learned to help from sticking: lightly swirl the battered fillet in the oil before releasing.
Repeat until all of the fish fillets are battered and in the oil.
Allow each fish fillet to cook until golden brown before carefully flipping over. Once the second side is browned, remove the fish from the hot oil and allow to rest for five minutes on a plate covered in several sheets of paper toweling to absorb extra oil.
Serve with toasted gluten free hamburger buns (we like the multi-grain Udi brand) and serve topped with coleslaw or, as we do it, with a good helping of homemade tartar sauce.
