Gluten-Free Crispy Fried Fish Cakes
Dive into the delicious world of **Gluten-Free Crispy Fried Fish Cakes**, a perfect combination of flaky white fish, vibrant fresh herbs, and a delightfully crunchy golden crust! This recipe caters to gluten-free diets while delivering unbeatable flavor, thanks to ingredients like tangy lemon zest, finely chopped parsley, and green onions. Each fish cake is meticulously coated in gluten-free flour, egg wash, and breadcrumbs, ensuring ultimate crispiness with every bite. Quick to prepare and cooked to perfection in olive oil, these fish cakes make an excellent appetizer, snack, or main dish. Pair them with your favorite dipping sauce or a crisp side salad for a meal that's as satisfying as it is wholesome. Ideal for seafood lovers, this recipe brings restaurant-quality bites directly to your table!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 cup gluten-free breadcrumbs
- 3 units green onions, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 0.5 cup gluten-free flour
- 2 units large eggs
- 2 tablespoons milk (dairy or non-dairy alternative)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
Begin by poaching the fish. Place the fish fillets in a large shallow pan and cover them with water. Bring to a simmer over medium heat and cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes.
Once cooked, transfer the fish to a large bowl and use a fork to flake it into small pieces. Discard any skin or bones.
Add the chopped green onions, parsley, lemon zest, salt, and black pepper to the bowl with the flaked fish. Stir gently to combine these ingredients evenly.
In a small separate bowl, beat the eggs and mix in the milk. Set aside.
Spread the gluten-free flour on a plate, the beaten egg mixture in a shallow bowl, and the gluten-free breadcrumbs on another plate, ready for dredging.
Take a small handful of the fish mixture, approximately 3 tablespoons, and shape it into a patty. Repeat the process with the remaining mixture until all the fish cakes are formed.
Carefully dredge each fish cake in the gluten-free flour, shaking off the excess, then dip it in the egg mixture, and finally coat it with the gluten-free breadcrumbs. Ensure each patty is entirely covered in breadcrumbs for extra crispiness.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the fish cakes in the skillet, avoiding overcrowding (cook in batches if necessary).
Fry the fish cakes for about 3-4 minutes on each side, until they are golden brown and crispy.
Once cooked, remove the fish cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the gluten-free crispy fish cakes hot with your choice of dipping sauce or a side of salad.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.3 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2037 mg | 43% | |
*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.
