Name: Gluten Free Fried Fish Sticks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 lb. wild cod (rinsed and patted dry); 1 egg; 1 cup cassava flour (my pick); 1 teaspoon sea salt (my pick); 1/4 teaspoon black pepper (my pick); 1/2 cup avocado oil (my pick)

Fried fish is one of my childhood favorites. Salty and crispy on the outside yet moist and flaky on the inside, fried fish has always been one of my favorites.

I’m certain my fondness for fried fish started in childhood when Mom regularly prepared it and served it with young potatoes or rice. Since going gluten free, I replaced fried fish with baked and grilled varieties but every now and again, I long for that nostalgic taste.

Cassava flour has been my saving grace in preparing my long-forgotten gluttened recipes. It has the texture of the regular wheat flour but without the phytic acid and gluten. Cassava flour has made it easier to enjoy my favorite childhood foods like this fried fish.

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House reeks when fish is cooked!

I love preparing fish and most importantly eating it. But what I don’t love is my house reeking of fish, especially if the fish is fried. Some of the options to avoid that would be:

Remember to have the kitchen vent fan going and open the kitchen windows as well so there’s plenty air circulation.
Go camping without camping! What I mean by that is take your fish outside and fry it on your patio using a patio stove such as this or this for that authentic camping look.
Don’t cook fish. Just kidding.

Note on fish!

I’ve forgotten what tilapia tastes like. Okay, I lie. I would, on very rare ocassion have tilapia, but only because I don’t want to offend my mom or my mom-in-law which is really the only two places we would ever eat tilapia. I’ve tried to explain to them the dangers of this farm raised fish. I reasoned. I pleaded. I even offered money. Nope. They continue to purchase, cook and serve it just like many other cooks in America. Luckily for my moms, I still love them despite of their affinity to tilapia. And no, I didn’t pay them to quit their tilapia-eating-habits.

So, what fish to use? I like to buy frozen wild cod from either Costco or Trader Joe’s. Cod is a mild, white fish that is similar in taste and texture to tilapia. It’s also reasonably priced compared to salmon and ahi tuna.

Gluten Free Fried Fish Recipe

Rinse and pat dry cod; cut into approximately 6-oz servings. Whisk eggs in a small dish. Combine cassava flour, sea salt and pepper together.

Heat about 1 inch of avocado oil in a cast iron skillet or another large pan that you use for frying.

Coat fish in flour, then egg, then flour again making sure it’s completely covered in flour before placing it in the pan. Gently place the coated fish into the hot oil and fry for approximately 5 minutes on each side or until golden brown in color. Remove with a fish spatula or another similar tool and place on paper towel to remove excess oil. Continue with all fish pieces.

Serve immediately.