Fried Fish with Coleslaw

The Fried Fish is gluten free and fried in avocado oil. The coleslaw is made with homemade mayo and naturally sweetened with honey!

Happy Friday!! And Happy Lent! I know Lent is almost over, there are only two Fridays left! This lenten season has gone so fast. This year, I did give up a couple of things. But I really wanted to get back to not eating meat on Fridays. I would always tell myself, "oh, I don't need to that part," or not feel too bad if I ate meat. Then I joined this weekly bible study which is centered around sacrifice and offering up our own cravings and indulgences for other peoples needs and hardships. She made it so clear, not eating meat on Friday's during let is a sacrifice.

I have really had so much fun playing around with different recipes to provide ourselves with a fun and different dinner on Fridays! We have done shrimp fried rice and salmon bowls, but the favorite by far is this fried fish with coleslaw.

Why Gluten Free Fried Fish With No Seed Oils?

You know I love a substitute for gluten or seed oils. And this checks BOTH of those boxes! The truth is, gluten free flour fries up so much better than all purpose flour. The types of flour that create a gluten free blend are typically rice four, chickpea flour, and other types that get so crispy. Even if you are not trying to avoid gluten, I highly recommend frying everything in a good gluten free flour.

Typically when you are frying something, you will be told to fry it in peanut oil, canola oil, or vegetable oil. We know how bad those are for us, so I typically fry everything in beef tallow or avocado oil. I will even fry things in a high quality olive oil since it has a high smoke point of 375 - 400 degrees. Try switching out your oil to something a little healthier and I promise you will not feel the bloat and swelling that comes with the traditional frying oils.

Tips on Gluten Free Flour

There are a lot of gluten free flours. Since I have started using them more, I think I have maybe tried just about every one. The last few months, I have found a favorite and I am so excited about it. I really love to use Bob's Red Mill Gluten Free All-Purpose Baking Flour. Here is why.

If you are looking at gluten free flours, a lot of them have xantham gum or other types of gums. Gums are used in gluten free breads or baked goods as a binder, stabilizer, or thickener. It, however, can be so bad for our guts. I try to avoid it as much as possible. A lot of the 1 to 1 gluten free flours will include gums so just be aware of that when you picking your flour.

Tips for Making Fried Fish

I really hate frying things. I am not going to lie. It is messy. It stinks up the house, and it seems like so much oil is wasted. I have tried to minimize all of those things with this recipe, I will say, I do enjoy making these fish filets!

When breading the fish, I do a dip in the egg mixture and then a dip in the flour mixture. Before I do that, I add a few tablespoons of the egg mixture to the dry mixture and stir it around a little. This will create clumps of breading that will get the breading a little thicker. There isn't a three step or double dredge process here!

The flour gets clumpy here after adding in a little of the egg mixture. This is the texture you are going for.

This recipe includes a splash of vanilla in the egg mixture. I know it seems weird, but trust me. It takes away that sometimes super fishy taste and it gives this sweetness to it that is so nice.

I fry there in shallow amount of oil. They are not completely covered in the oil. I place them in a pan with about 1/4 inch of oil so it goes up the fish about half way. I drop them in and let them fry for a few minutes, flip them over to fry on the other side, and then they are done. This is a great why to not use so much oil.

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I like to serve the Fried Fish over Coleslaw for a light dinner option. The fish can feel heavy since it is fried. The coleslaw offers a nice cooling crunch to the fish. When Kollin is eating these, he like to put the fish on a bun and top the fish with the coleslaw or homemade tartar sauce. Both variations are so good.

I hope you enjoy this Fried Fish with Coleslaw!

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Fried Fish with Coleslaw

Crispy and delicious, this dish will check all of the fried fish boxes! It is gluten free and full of flavor, and crunch!

For the coleslaw

• 1 bag cabbage slaw
• 1 cup avocado mayo
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 1 tsp garlic powder

For the Fried Fish

• 6 Cod Filets (thawed according to package instructions)
• 2 eggs
• 1/3 cup whole milk (or cream)
• 1 tsp vanilla extract
• 2 cups Gluten Free Flour (Bob's Red Mill Gluten Free All-Purpose Baking Flour is the best)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

For the coleslaw

1. In a large bowl, mix together the mayo, vinegar, honey, salt, pepper, paprika, and garlic powder. Add the slaw on top and toss everything together until the slaw is completely coated in the dressing. Place it in the fridge for 30 minutes, up to overnight.

For the fried fish

1. Take the cod filets out of the package blot them dry with a paper towel. Set aside. Heat 1/4 inch of avocado oil over medium high heat in a heavy bottomed pan cast iron pan.
2. In a shallow bowl or a pie pan, add the eggs, milk, and vanilla extract. Whisk together to combine.
3. In a second shallow bowl or pie pan, add in the flour, garlic powder, paprika, salt, and pepper. Gently whisk everything together to combine. Using a spoon add in a bout 3 tablespoons on the egg mixture into the dry mixture. Gently stir the dry mixture around so little clumps form.
4. Working with one cod filet at at time, dip it into the egg mixture and allow any excess to drip off. Then place the filet in the dry mixture and press the dry mixture onto the fish until it is completely coated. Using a spatula, carefully lower the filet in the oil. Fry on the first side for 3-4 minutes, then gently flip the filet over and fry on the other side for another 3-4 minutes. Fry in batches depending on the size of your pan. Do not overcrowd the pan.
5. Once the fish is done, carefully remove the filet from the oil and place it on a baking sheet lined with a wire cooling rack. Sprinkle with a little bit of salt.
6. To serve it up, place a spoonful or two of coleslaw on a plate and place a fish filet on top!

Main Course

American

fish

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