One of the simplest ways possible to prepare pan-fried fish is also one of the most delicious. If you want to hear cheers from a fish-loving family, make this. With just four ingredients, you can make it any time you like. And in our case, that’s quite often!
This pan-fried fish recipe calls for rice flour or tapioca flour, which makes for a delicious gluten-free main dish. If all you have is all-purpose wheat flour, that works just as well. The taste is almost identical whatever flour you use, making it ideal for when you have family members who are skeptical about gluten-free cuisine. They won’t know the difference. All they’ll want is more.
You can also swap other kinds of white fish, including basa, tilapia, or pollock for the flounder. But the oohs and aahs were greater for the flounder. My recommendation is to use this recipe for the less expensive fish varieties when you are in the mood for fish tacos, which we also enjoy on a regular basis.
Pan-Fried Flounder with Gluten-Free Breading
- 3 large or 6 medium fish fillets, thawed
- 1 large egg, beaten
- garlic salt
- 3/4 cup rice flour or tapioca flour
- To prepare fillets, dip each fillet in beaten egg, coating both sides of the fish. Next, sprinkle both sides of fillets with garlic salt. Then dredge each fillet in rice flour or tapioca flour, making sure to coat the entire fillet.
- In a medium skillet or wok, pour oil to a depth of 1 cm. Heat oil over medium heat. Add coated fillets and fry on one side until golden, then flip over and fry the other side until golden as well. Remove the fillets and drain excess oil. Serve the fried fish immediately with prepared side dishes.
Also shared at Savoring Saturdays.