By posting our favorite meals each week I am finding that we have quite a few foods that all or most of us like. One such meal includes gluten-free breaded fish as the main dish.
Joshua eats a gluten-free diet and a few years ago asked me to make him “fish fingers”. I knew he meant something that resembled fish sticks. So, I wanted to come up with a way to make them that would take as few ingredients as possible. I decided to try just using cut up fish fillets and cornmeal.
Joshua loved them and I have been making breaded fish fairly regularly ever since. Now I don’t even cut up the fish anymore but leave the fillets whole. I generally serve the fish with homemade macaroni and cheese as well as a fruit and vegetable.
While I used to fry the fish in a skillet, I have been baking them and we like them just as much. Plus, I am using a lot less oil.
- Frozen Fish Fillets
- 1 Cup (or more) Cornmeal
- Bowl
- Extra Virgin Olive Oil
- Pastry Brush
- Skillet or Baking Sheet
- Preheat oven to 400 degrees.
- Thaw and rinse the fish in water.
- Cut the fish into pieces (for "fish sticks") or leave whole.
- Put cornmeal into a bowl.
- Coat the fish with the cornmeal.
- Use a pastry brush to coat a baking sheet, or oven-safe pan with sides, with oil.
- Place cornmeal coated fish on the oiled baking sheet in a single layer.
- Bake the fish until it is golden brown, approximately 25-30 minutes.
- Remove from oven and serve.
Heat oil in a skillet over medium heat.
Fry fish until golden brown.
Flip the fish and fry until golden brown on the other side.
Place fish on a paper towel lined plate to drain excess oil.
