Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pan Fry Fish Coating

Guest Leidenschaft

By Guest Leidenschaft
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Guest Leidenschaft
Guest Leidenschaft
Posted

Hi all, it's been awhile since I posted last, life is about as nuts as it can get right now! :blink:

Anyway, in a little less than a month's time, I'm hoping the pace is going to slow just enough for me to go fishing in the stocked pond on the 100 acre woods we're about to move to! :D Speckle and Rainbow trout are going to be the catch! :wub:

In my non-gluten-free life, I would simply dust these in wheat flour, salt and pepper and pan fry in margarine! drool... :rolleyes:

Does anyone have a substitue they REALLY like??? I have done haddock once in a gluten-free flour blend (don't remember the mixture though) and wasn't really crazy about it. :unsure:

Would love to know what your favourite pan-fried trout recipes are! :P

Oh, this 100 acre woods also has moose, deer, bear, beaver, duck, etc...

Now I just have to get through leaving my 10 year old dog business for the first time in it's existance while we travel 5000 km's across the country for a wedding, and move on the day we get back! :wacko::lol: Never a dull moment!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest gfinnebraska
Guest gfinnebraska
Posted

When I want to coat something, I just use sorghum flour, salt and pepper. I think it tastes great. You can also find different gluten-free coating mixes. I use one from Open Original Shared Link It is spicier, but very good as well. I am not a fish fan, so my only experience is with chicken. :)

jessman Newbie
jessman
Posted

I live in Key Largo, FL and my husband is an avid fisherman. When we fry fish (dolphin, snapper, grouper) he uses a medium ground cornmeal and adds salt & pepper and some spices. YUM! Of course, I love cornmeal. We've also used a brown rice coating (can't remember who makes it), but it was made specially as a substitute for flour for frying foods. It was good, too. You can probably find it online at some of the Celiac speciality stores (that where I found it).

gf4life Enthusiast
gf4life
Posted
he uses a medium ground cornmeal and adds salt & pepper and some spices. YUM!

I second the cornmeal. I'm not a big fried fish eater, but I WILL eat it this way! :D

Some of the other gluten-free flours get sort of gooey when fried and that won't work well with fish. the cornmeal coating gets nice and crispy.

God bless,

Mariann

lovegrov Collaborator
lovegrov
Posted

Last time I looked Zatarain's Fish Fry was gluten-free. If there's gluten, it will be clearly listed in the ingredients.

richard, roanoke, va.

AnnieMarie Apprentice
AnnieMarie
Posted

Hello,

The other day when I was cookong chicken cutlet parmesan, I wanted to have some as well. So I used Pamala"s pancake mix as a coating. I soaked them in milk( I omit eggs ) and fried as usual with some salt, pepper ,galic powder to my surprise they were very yummy!!! And the coating mixture stayed on very well .I omit the eggs because they tend to make what your frying stick to the pan. I don't see why this would not work as well on fish.

Hope this helps.

Annie

Carriefaith Enthusiast
Carriefaith
Posted

This is really quick and easy...

Last night I just put a salmon fillet on tinfoil in a pan poured Kraft BBQ sauce on it and sprinkled chili powder on top and then baked it in the oven. It was very yummy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest Leidenschaft
Guest Leidenschaft
Posted

Thanks Carrie! :D Unfortunately there's no salmon in our pond, only trout! :lol: But I'll definitely keep that in mind for the next salmon I buy!

AnneMarie, I had actually thought of using the Pamela's Pancake mix! I think I'll try it dry with seasonings added, I will dip mine in egg though, milk is a no no for my belly! :unsure:

Not that I'm wishing my summer away, but I'm really looking forward to fishing in August! :D

specialdiets Newbie
specialdiets
Posted

Here in the south (FL) we like to fry fish in cornmeal. But I usually do about 50% cornmeal and 50% white rice or brown rice flour. It makes the fish crispy and browns well. I also add salt and sometimes lemon and dill to the fish.

You can also a mix of bean flour and other gluten-free flour. The bean flour is also great for browning and flavor.

Sunni

pugsnapps Newbie
pugsnapps
Posted

I don't have a recipe, but I really enjoyed "Homestyle Golden Coatings" by Fortitude. It was great on fish, chicken and shrimp.

I got it through a whole bunch of trial stuff that a friend of mine occassionally gets. You can purchase it through 1-866-NOGLUTEN or www.fortitudebrands.com

It is one of my favorites, it has a little bit of a spice to it too.

Hope this helps

Rikki Tikki Explorer
Rikki Tikki
Posted

I use gluten-free pancake/baking mix for anything I want coated and have found it to taste really good.

  • 1 month later...
SandraNinTO Rookie
SandraNinTO
Posted
:) I use Kinnickik fish coating, which I found while travelling in PEI (and bought several bags). It was in the gluten-free section in Loblaws. Love it.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748
    GGGrandpa
    Newest Member
    GGGrandpa
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.