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  • Jefferson Adams
    Jefferson Adams

    Quick Southern Fried Catfish (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish.

    Photo: CC - david reberNow, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. 

    However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze.

    The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish.

    Ingredients:
    2 pounds catfish fillets, skinned
    2 tablespoons crab boil seasoning, like Old Bay
    1 teaspoon salt
    1 teaspoon pepper
    ½ teaspoon cayenne pepper
    ¼ teaspoon paprika
    ¼ teaspoon garlic powder
    2 cups Rice Chex, finely crushed
    1 cup self-rising cornmeal
    1½ quarts vegetable oil, for frying

    Directions:
    Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery.

    Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F.

    Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning.

    In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil.

    Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels.

    Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Jefferson Adams
    Okay, so fried foods aren't exactly a good model for the healthiest way to eat. I get that. However, being gluten-free has made me pretty much fried food-free, as well. So, when I discovered recently that crushed Rice Chex makes an amazing gluten-free coating for frying foods, the gloves came off. I've been breading and frying all of my old favorites.
    One of my old favorites...

  • Forum Discussions

    To the OP, once in a while this stuff happens.  Please feel free to start a new topic if that would make it easier.  I am afraid this is just part of forums on the internet. I hope this didn’t chase you off.  
    @anasss Nobody in this thread has called anyone "ignorant," so please don't say that if it did not happen. Also, the use of all capitals is, in forums and other places on the Internet, generally considered yelling and impolite, and there ...
    Bshake, Look up the "baking soda test" ...it is a nice home test to see if your daughter could have low stomach that is triggering the ulcers or creating the perfect conditions for ulcers to develop....mastic gum as has been mentioned...
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