Pan-Fried Fish

Pan Fried Tilapia

It’s Lent, and the former altar boy in me is craving fish. Specifically – fried fish. More exactly – Filet-O-Fish. Since there aren’t really any gluten-free options at the golden arches, I adapted this Sandra Lee recipe to try and scratch my itch.

1/3 cup gluten-free flour
1 tablespoon Chesapeake Bay seasoning
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds firm white fish fillets
2-3 tablespoons peanut oil

Pan Fried Tilapia

In a shallow baking dish (a 9×13 pan works great for this) combine flour, seasoning, salt and pepper. Pat the fish dry, add to the pan, and coat each side with the seasoned flour.

Pan Fried Tilapia

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in small batches, shake any excess flour off of the filets and arrange them in the skillet. Brown the filets on both sides, about 2 to 3 minutes per side. Add more oil if needed in between batches.

Pan Fried Tilapia

Serve with this killer tarter sauce from Kitchen Konfidence and some creamy coleslaw.

The Verdict: ★★★★☆
Definitely not McFishparts and it took care of my craving. I used tilapia and thought it was a little muddy tasting. I’d use cod next time.

The Nutrition:
A 4-ounce serving is 5 Weight Watchers points and 125 calories. Take it easy on the tarter sauce and it’s pretty healthy.

One year ago – Sweet Chili Barbecued Pork
Two years ago – Reuben Dip

3 thoughts on “Pan-Fried Fish”

  1. I love a good fish sandwich. Thanks for the tilapia tip, a reminder that it’s not great for everything. And the link to the killer tarter. I need a good tarter recipe in my database.

    1. I didn’t even know that MickyD’s made those things. Is crossing McNuggets with Filet-o-Fish even a good idea?

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