Even if you’re living gluten free, you can still make tasty fried fish for yourself! The method is simple, all you need is brown rice flour and some spices.
My seasoning is 7 g salt, ¼ tsp ground garlic and 1 tsp ground, dried parsley, but feel free to modify the amounts (or spices) to your taste.
This is a trout recipe but it works well with other types of fish as well.
- 2 middle sized trouts (approx. 60 dkg together)
- 70 g brown rice flour
- 3 g ground paprika
- salt, ground, dried garlic and parsley to taste
- oil for frying.
- Chop the head of the fish, remove the scales and wash them thoroughly.
- Mix the salt, garlic and parsley. Season the trouts with the mixture.
- Mix brown rice flour with paprika, then dredge the trouts in the mixture. Make sure they are thoroughly covered with the spiced flour. Remove excess flour by gently tapping the fish with your hands.
- Heat oil in a skillet. (Use a type of oil that has a high smoke point: e.g. sunflower or coconut oil.) To check whether it is ready for frying, use a pinch of flour. Add it to the oil. If it starts to splatter, it is ready for frying.
- Slowly place the trouts into the oil.
- Fry them for 6–7 minutes. Turn them once at half time, so that both sides will be thoroughly fried.
- Remove the fried fish from the oil and place them on a wire rack to drain.