Ingredients
Vegetable oil for frying
1 egg, beaten
1/3 c. milk or substitute
4 (6 oz.) cod fillets
2 Tbs. all-purpose gluten free flour, for coating
2 c. Bob’s Red Mill-gluten free quick-cooking oats
Coarse salt & fresh ground pepper, to taste
Seasoned salt, to taste
Directions
Heat oil in a large skillet over medium-high heat. In a bowl, whisk together egg and milk or substitute. Arrange the breading ingredients in assembly-line fashion in this order: fish, flour, egg mixture, oats, and empty plate. Working one piece at a time, dredge both sides of the fish in the flour, knocking off the excess. Dip both sides of the floured fish in the egg mixture. Coat both sides of the fish with the oats. Set the breaded fish on a clean plate and repeat the process with the remaining pieces. Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste and serve. (Serves: 4)
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