Gluten-Free Pescado Empanizado
Dive into the irresistible flavors of Gluten-Free Pescado Empanizado, a delightful twist on the classic breaded fish recipe that's perfect for gluten-sensitive eaters. Tender white fish fillets, such as cod or tilapia, are enhanced with a zesty touch of fresh lemon juice and a fragrant blend of garlic powder, paprika, salt, and black pepper. Coated in a perfectly crispy gluten-free breadcrumb layer, this recipe achieves a golden, crunchy exterior without sacrificing the juicy, flaky texture inside. Quick and easy to prepare, the dish boasts a prep time of just 15 minutes alongside 20 minutes of cooking, making it ideal for a weeknight dinner or casual gathering. Pair these crispy fillets with a tangy dipping sauce or a side of fresh greens for a well-rounded gluten-free meal your family will love.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., tilapia, cod)
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Vegetable oil
Instructions
Rinse the white fish fillets under cold water and pat dry with paper towels.
Cut the lemon in half and squeeze the juice over the fish fillets, ensuring each piece is well coated.
In a small bowl, mix together the salt, black pepper, garlic powder, and paprika. Sprinkle the spice mixture over both sides of the fish fillets.
Prepare a breading station with three shallow dishes. Place the gluten-free flour in the first dish, whisk the eggs and milk together in the second dish, and place the gluten-free breadcrumbs in the third dish.
Dip each fish fillet first into the flour, making sure to coat both sides evenly. Tap off any excess flour.
Next, dip the floured fillet into the egg mixture, letting any excess drip off.
Finally, press the fish fillet into the gluten-free breadcrumbs, ensuring a thorough, all-around coating.
In a large skillet, heat the vegetable oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped into the oil sizzles on contact.
Add the breaded fish fillets to the skillet, working in batches if necessary to avoid overcrowding.
Cook the fish for about 4-5 minutes on each side, or until the crust is golden brown and the fish is cooked through.
Remove the fish from the skillet and place on a plate lined with paper towels to absorb any excess oil.
Serve the fish fillets hot with your choice of sides and a wedge of lemon for garnish.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.7 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 334 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2053 mg | 44% | |
*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.
