No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Quick Southern Fried Catfish (Gluten-Free)

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Tira
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Apr 2012 2:51:17 AM PDT
I can't wait to try this! I already substitute Funyuns for French's fried onions and it makes a great coating too.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


hahaha, squirmy! yup!

https://www.celiac.com/gluten-free/topic/119661-gluten-free-food-alternative-list-2017/ Did not check earlier but I did not mention that the simple mills was corn free, though I did mention grain free.

It's Tesco treat time again. The good news is they have a new chocolate gateau: The bad news is that it has replaced the strawberry one and I'm not as keen on it... I think this is in part because there's no shortage of chocolate desserts already whereas the strawberry one was somethin...

You've just realized you have a health condition which can't be diagnosed formally. You haven't felt ok for quite some time, but didn't really know why. You were thinking it was just stress. But then there was a couple of weeks which weren't particularly stressful, so you were wondering 'why...

How about gluttony? Three ears? That much corn can be hard to digest for anyone, let alone a celiac with a damaged gut. I hope you feel better soon!