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- Gluten-Free American, British/UK Recipes
- Pan Fried Filet of Sole (Gluten-Free)
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Pan Fried Filet of Sole (Gluten-Free)
Born, raised and in lives in the Riverdale section of the Bronx.Â Diagnosed with Celiac Disease ten years ago. Having missed the tantalizing aromas of my Grandma Rose's cooking, I am trying to create gluten-free variations.
Before I was diagnosed with celiac disease my favorite dish to order in a seafood restaurant was Fried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks.
1 cup orange juice
2 cups Gluten Free Mighty Tasty Hot Cereal by Bob's Red Mill
2 tablespoons earth balance natural buttery spread
1 small Vidalia onion cut into small pieces
2 teapoons Mrs. Dash Tableblend
Pour the cup of orange juice into a gallon baggie then add all the fish, close the top of bag and set aside into your sink for about 8 minutes so the fish absorbs the orange juice so the coating sticks. Then take the two tablespoons of spread and put on piece of paper towel and coat the inside of the largest frying pan you have then put on the counter.
By this time the fish has absorbed the orange juice. Pour the two
cups of cereal into a gallon baggie, add the onion and the Mrs. Dash,
close the top of the baggie and lightly shake for a few seconds so the
cereal, onion and Mrs. Dash are thoroughly mixed. Then take out each
piece of fish out of the baggie with orange an put into the one with
cereal and make sure that each piece is completely covered and then put
into the pan. When all the fish is in the pan put on the stove over a
low flame, each side takes about 9 minutes to become a golden brown and crisp.
When finished serve with several pieces of lemon on the side with a baked potato and salad.
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