This is one of those pan fried fish recipes that most people love, even if they don’t love fish. My kids eat it up, and I certainly love it too! While my taste buds have certainly changed over the years (I HATED all fish growing up), I am still very sensitive to overly fishy flavors. I have found that most mild fishes are my best bet….or fresh-caught fish.
I love how this recipe will work with ANY favorite fish….if you know you like it, then use it!! Serve it up with my Instant Pot Rice a Roni for a real treat!
Gluten free pan fried fish recipe flavor options:
- Chili powder and cumin blend with lime for a Mexican flare
- Cajun seasonings for a little southern style! I’d follow it with this luscious southern peach cobbler too!!
- Italian seasonings and garlic powder
- Or make up your own: it’s flexible that way, and there some great spice blends out there now-a-days to capture flavors from all over the world!
Are eggs OK?
My son’s current tests mean no egg whites, so I used the milk/oil emulsion.
If you’d like to mix an egg with the milk, that would work too!
More gluten free egg free dinner recipes:
- Tender bits of beef in a savory gravy: Instant Pot Cube Steak
- A quick dinner all in one skillet, Homemade Hamburger Helper is made with pantry ingredients!
- My family loves these Porcupine Balls
- These bacon wrapped scallops are low carb too!
Crispy Pan Fried Fish – Gluten & Egg Free Recipe:
Please a comment below after you try this recipe!
Pan-Fried Fish
Ingredients
- 1 pound white fish fillets I like tilapia, catfish, snapper, Dover sole, or striper
- 2 tablespoons any milk
- 2 tablespoons avocado oil or any oil
- 1/2 cup gluten free bread crumbs I make my own using the end pieces of various loaves saved over time and stored in the freezer. When in need, I whir the whole batch in the food processor or blender and store surplus crumbs in the freezer for other recipes, much cheaper than buying gluten free crumbs
- 1/2 cup brown rice flour
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 cup avocado oil or less depending on your pan
Instructions
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Whisk the milk and oil together (this mimics eggs, which you could do instead if you like).
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Whisk the dry ingredients together.
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Dredge the fish fillets in the milk/oil emulsion and then in the breading.
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Heat the oil in a large skillet over medium heat (cast iron crisps the best!)
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When the oil is hot, place the fish in the pan.
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When golden brown, a couple of minutes, flip and brown the other side.
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Serve with a squeeze of lemon.
