Gluten-Free Classic Fried White Fish
Elevate your seafood game with this Gluten-Free Classic Fried White Fish recipe, perfect for a flavorful and crispy meal that caters to gluten-sensitive diets without compromising on taste. Tender white fish fillets are coated in a golden, crunchy crust made from a delicate blend of gluten-free flour, cornstarch, and spiced breadcrumbs, adding layers of texture and subtle seasoning. With a zesty hint of lemon juice, and aromatic seasonings like paprika and garlic powder, every bite bursts with savory depth. This quick and easy recipe pairs beautifully with lemon wedges for a fresh, tangy finish, making it ideal for weeknight dinners or entertaining guests. Ready in just 30 minutes, it’s a crowd-pleaser that's sure to impress while keeping dietary needs in mind.
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Recipe Information
Ingredients
- 4 pieces White fish fillets
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Water
- 1 tablespoon Lemon juice
- 1 cup Gluten-free bread crumbs
- 2 cups Vegetable oil
- 1 for serving (optional) Lemon wedges
Instructions
Begin by rinsing the white fish fillets under cold water and patting them dry with paper towels. Set aside.
In a shallow dish, mix together the gluten-free all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.
In another shallow dish, whisk together the eggs, water, and lemon juice until well combined.
Place the gluten-free bread crumbs in a third shallow dish.
Dredge each fish fillet in the flour mixture, ensuring it is completely coated, and shake off any excess.
Dip the floured fillet into the egg mixture, allowing any excess to drip off.
Finally, coat the fish with gluten-free bread crumbs, pressing lightly to adhere.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated fish fillets in the hot oil, frying them in batches if necessary to avoid overcrowding.
Fry the fillets for about 3-4 minutes per side, or until they are golden brown and the fish flakes easily with a fork.
Once cooked, transfer the fish to a plate lined with paper towels to absorb any excess oil.
Serve immediately with lemon wedges, if desired, for a fresh, tangy finish.
Nutrition Facts
Calories |
5494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.3 g | 573% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.4 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1653 mg | 35% | |
*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.
