Dairy-Free Pescado Empanizado
Dive into the irresistible flavors of Dairy-Free Pescado Empanizado, a crispy and flavorful twist on a classic favorite that’s perfect for those avoiding dairy. This recipe pairs tender white fish fillets with a crunchy coating made from cornmeal, all-purpose flour, paprika, and garlic powder, creating a golden crust that’s bursting with savory spices. The secret touch? A light egg and almond milk mixture that ensures the coating stays perfectly adhered while keeping the fish moist and flaky. Fried to a glorious golden brown and served warm with a zingy pop of fresh lemon wedges, this easy 35-minute dish offers an allergen-friendly, crowd-pleasing alternative for family dinners or casual gatherings. Whether paired with a fresh salad, zesty salsa, or crispy fries, this pescado empanizado is sure to be a hit! Perfect for SEO-focused searches with keywords like "dairy-free fried fish recipe" and "crispy pescado empanizado," this dish delivers on texture, taste, and dietary inclusivity.
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Recipe Information
Ingredients
- 4 pieces white fish fillets
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Preheat the oven to 200°F (95°C) to keep the fried fish warm after cooking.
Pat the white fish fillets dry with paper towels, and set aside.
In a shallow bowl, combine the cornmeal, all-purpose flour, baking powder, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, beat the eggs with the almond milk until well combined.
Dip each fish fillet into the egg and almond milk mixture, ensuring it's fully coated.
Transfer the fish fillet to the cornmeal and flour mixture, pressing lightly to adhere the coating on all sides. Shake off any excess.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully place the coated fish fillets into the hot oil. Fry for about 3-4 minutes on each side, or until golden-brown and crispy.
Remove the fish from the skillet and place them on a baking sheet lined with paper towels to drain excess oil.
Keep the fish warm in the preheated oven while you finish frying the remaining fillets.
Serve the pescado empanizado hot with lemon wedges on the side.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 2.8 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 389 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
