This week’s recipe, GFCF Homemade Battered Fish Portions, is a recipe that I adapted from Nigella Lawson. The original recipe is titled Goujons of Sole and I found it on the Food Network website. These seem almost too easy to make and it’s hard to believe they have so much amazing flavor, considering the simplicity of the recipe. My son would not touch them as he has stated, “I don’t eat fish, Mom!” But, my husband who is a very tentative fish eater himself, was amazed at how incredibly yummy these were! Therefore, I must rely on the Husband Rating this week.
GFCF Homemade Battered Fish Portions (Husband Rating = 1000 Thumbs Up!)
2 fillets of sole, skinned
1/2 cup of gluten-free cornstarch
freshly ground black pepper
1 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)
1 cup extra virgin olive oil
1. Cut the sole fillets in half lengthways, then slice each fillet into about 4 long strips on the diagonal. (You should have 8 fish portions per fillet.)
2. Put cornstarch in small bowl and season with salt and pepper. Put bread crumbs into another shallow bowl.
3. Beat eggs together in their own bowl.
4. Dip each fish portion first into the cornstarch, coating it well. Then, dip the portion into the egg mixture. Finally, dredge the fish portion in the breadcrumbs.
5. Set the fish portions aside while you heat up the oil (medium-high heat) in your skillet.
6. Fry the fish portions until they are crisp and golden, about 3-5 minutes each. Remove the fish portions as you go and set them on a plate with paper towel so you can blot any excess oil.
7. Serve hot with rice, potatoes, or even quinoa (pictured above).