- 1kg Cod or white fish fillets
- 2 1/2 C gluten-free breadcrumbs, plain
- 1/2 C gluten-free all-purpose flour
- 1 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp paprika
- 3 eggs
- 1/4 milk or your choice
- canola oil, for frying
- Preheat oven to 200 degrees.
- Cut the fish fillets into 3×1 inch strips (think classic fish stick shape) and season with salt and pepper. Set aside while setting up the dredging station.
- Add flour to a small bowl and set aside.
- In a medium size bowl, combine the breadcrumbs, garlic powder, onion powder and paprika. Mix well.
- In a third bowl, whisk together the eggs and milk.
- To dredge, dip the cut fish fillets strips into the flour, then the egg mixture and finally the breadcrumbs. Set the dredged fish sticks on a plate while finishing the rest.
- Heat 1/4-1/2 inch of canola oil in a heavy bottomed skillet over medium heat. When hot, fry the fish in batches for about 3-5 minutes TOTAL, flipping once halfway through for even browning and cooking.
- When the fish is done, remove it from the pan and place on a paper towel lined plate to soak up any excess oil. Place the fish on a sheet pan in the oven at 200 degrees to keep it hot while the remaining fish cooks. Serve hot.
You can use more or less fish, just adjust the amount of dredging ingredients as necessary.
You can freeze leftovers in a freezer bag and reheat on a baking sheet in a 425 oven for 15-20 minutes.