So airy, so crispy, so flavorful ... you won't miss the gluten (and you won't miss out on those good midwestern fish fry Fridays). This serves 2-3 people with side dishes.
Ingredients:
3 tilapia filets
1 cup gluten-free flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon Old Bay Seasoning (plus more for serving)
1/8 teaspoon cayenne
2 egg yolks
3/4 cup sparkling water, either plain, lemon or orange flavored
1/2 cup cornstarch
Vegetable oil for frying
Preparation:
- Pour vegetable oil into skillet to a depth of about 1 to 1.5 inches. Heat until it bubbles when you sprinkle a drop of water into it.
- In a large bowl, mix together the dry ingredients: flour, baking powder, salt, Old Bay, cayenne. Add the egg yolks and the sparkling water and whisk until it makes a smooth batter.
- Pat the fillets with paper towel until dry. Cut in half vertically to make 6 long pieces.
- Dredge in the cornstarch and shake off the excess until fillets are evenly and thinly coated.
- Dip the fish strips into the batter and coat well. Let the excess batter drip off.
Cooking:
- Lower 2-3 strips into the skillet of oil (do not crowd in the pan). Cook until golden, about 4 minutes. Flip halfway through the cooking time.
- Use tongs to retrieve the fish from the pan and drain on a paper-towel-covered plate.
Serve:
Midwestern tradition says serve it with hot french fries and tartar sauce (I made my own). A slice of lemon makes a bright garnish, and a pile of vegetables, cold salad or coleslaw feels right to accompany. Also serve with salt, pepper and more Old Bay for people to add as they wish.
A Little Backstory:
It's that time of year when every ad shows you hot fish sandwiches on soft hogey buns or plastic bar baskets filled with fried fish strips and fries. A bummer of a season for those of us who are gluten-free. Rejoice, fellow GFers. It's our day.
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