Fish Fry Tonight

The diet I’m on for GERD has me avoiding gluten, most grains, corn, dairy, vegetable oils, among quite a few other things. Luckily there are plenty of keto and paleo ideas out there for fried fish. Looks like coconut flour and almond flour are the go-to’s for fish breading.

I decided I wanted to concoct my own fish breading recipe so I did a few test pieces to dial it in.

It turned out so good that I don’t think I’ll ever miss fish breading with wheat in it. I would call the texture slightly tender but had about the same crispness as a normal breading. Please note that these are all approximate amounts for about 5 crappies. It’ll need to be tweaked to get it perfect. I’ll come back when I have it perfected.

Fish breading:
4 T coconut flour
4 T white almond flour
1 T corn starch
1-2 t kosher salt
2 t garlic powder
2 t onion powder
2 t paprika

2 eggs for egg wash

Just a simple run through the egg wash and dip in breading mix. Press the breading into the fish a bit.

I fried in lard @ 375 and highly recommend it.

Bonus recipe.

Rosemary Sweet Potato Fries:
Boil fries in water until slightly tender. Drain and place on drying rack. Mix 1/2 cup club soda and 1 T corn starch in a large mixing bowl. Toss fries in corn starch/club soda. Put fries into the lard and fry until the large bubbles appear in the surface of the fries. Gotta get them well done. Throw the in a brown and toss with salt and dried rosemary flakes.
Awesome!

Bonus #2
Deep fried hot dog.
Schweigert old fashioned wiener fried in lard until it starts to blister. I’m not sure why but the flavor in this thing is unbelievable.

Please don’t diss the lard. It’s healthier than you think. Much more healthy than any vegetable oil out there.

I had some help catching the crappies on Wednesday. Or maybe I should say she had some help.

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If anyone has a great gluten free fish fry recipe please share.

My recipe above definitely needed more salt. How much? Not sure. Keep it in mind if you try it.

If you are trying to avoid corn you should use an alternative to corn starch.

I can not eat corn, onion, or garlic in any forms.
I use a similar recipe to yours but instead of onion and garlic I use paprika.

outdoors4life wrote:

If you are trying to avoid corn you should use an alternative to corn starch.

Any recommendations?

According to the package, 1 Tbsp is 1 serving. I think my 1 tsp split throughout the batter makes for a trace amount actually consumed. Same goes for the fries.

It improved the texture of both.

biggill wrote:

If anyone has a great gluten free fish fry recipe please share.

My recipe above definitely needed more salt. How much? Not sure. Keep it in mind if you try it.

For sure going to try your recipe and open to other ideas so please post them. Wife is gluten sensitive so we do our best to stay clear of gluten. Nothing we have tried would compare to flour based mixes on any level. She deals with it on occasion because who doesn’t like fried fish? We both feel bloated after a fish fry but I’m not dealing with a gluten allergy!

Yeah, the bloating with wheat and other grains for me was very bad as well.

I felt very good after this meal. I also think because I used lard i got full sooner than I normally would’ve.

The biggest concern was trying to nail the texture. Now that I have that down this recipe is kind of a blank slate. Add whatever flavors you want. I think a little cayenne would’ve been good in there.

Thanks for the share! Always nice to have options.

biggill wrote:

If anyone has a great gluten free fish fry recipe please share.
I like Ian’s gluten free panko, because it gets more crispy than regular panko. Try rice bran oil (Loriva brand). It has a high smoke point like 464 degrees and it has a light taste.
Tonight is fish tacos made with bass fillets. I’m going to blacken them and top with chopped cilantro, tomatoes, onion and a squeeze of lime juice.

My brother’s family is gluten free and he has a beer batter that is killer. I’ll try to get it. I know that it’s a gluten free beer, red rice flour, baking soda, s&p, one egg….and some other stuff. It’s so light and crispy that I prefer it to regular shore lunch.