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