We’ve had gluten-free fish breaded a number of different ways, but last night I cooked them with cornflake crumbs. We thought it had the best all-around flavor and texture of any I’ve cooked.
You could make your own cornflake crumbs in a food processor with gluten-free cornflakes, but this time I used ready-made Southern Homestyle Corn Flake Crumbs distributed by The SoyNut Butter Company. We added some potatoes and a serving of buttered green and yellow beans for one of our favorite gluten-free meals.
Fish Fillets Fried with Cornflake Crumb Breading (Gluten-Free)
- 1 1/2 pounds Fish Fillets, fresh or frozen (tilapia, perch, cod, mahi mahi, flounder or other mild white fish)
- 1/4 cup Oil, or more if needed
- 1 cup Cornflake Crumbs (Gluten-Free)
- 1/2 teaspoon Salt
- 1/2 Teaspoon Old Bay Seafood Seasoning
- 1/8 teaspoon Pepper
- 1 whole Egg, beaten slightly
- 1 Tablespoon Water
Partially thaw fillets, if frozen.
Heat oil in skillet.
Combine crumbs and seasonings in a bowl large enough to lay out a fillet.
Stir together beaten egg and water in another bowl.
Dip fillets one at a time first in egg, then in crumb mix, dredging completely on both sides.
Place fillets in hot oil, being careful not to crowd.
Maintain at medium heat, turning periodically, and cook until fish is done –maybe 5 minutes for thinner fillets.
The rule is to cook fresh fish for 10 minutes at most for each inch of thickness.
It should flake easily with a fork in the thickest part.
Drain on paper towels.
Keep warm while cooking the remaining fillets.