Gluten and Corn-free Breaded Tilapia

This is a simple recipe for breaded fish. I used fresh tilapia fillets (bought in bulk from Costco) and made three batches of this recipe then I froze the fish portions in zip lock bags.

When I was ready to prepare them I just thawed them out in the refrigerator the night before and fried them in a preheated pan with olive oil at high heat (around 350-375 degrees Fahrenheit) for 5-7 minutes a side. This breading is naturally gluten-free, corn-free, and casein-free, and of course it is Feingold approved.

Ingredients:

1 large egg, scrambled

1 cup Almond meal (we used the whole meal found at Trader Joes)

1 teaspoon sea salt

1 teaspoon parsley

1/4 teaspoon white pepper (more if you like it spicy)

Directions:

Scramble one egg and set it aside in a wide shallow bowl. In a separate bowl mix the breading and seasoning together. One at a time, dip the fish fillets in the egg then roll them into batter. Be sure to coat them heavily. If you are freezing them, just place five small or three large fillets into a quart-sized zip lock baggie and place them in the freezer.

When you are ready to prepare the fish preheat a large frying pan that is well-coated with olive oil at a medium high heat (about 350-375 degrees Fahrenheit), or three quarters of the dial on a cooker knob (ie: ours is numbered from 1-10 and we fry our fish between 7 or 8). Cook each side 5-7 minutes. If your fish does not turn a golden brown color, then turn up the heat slightly until it does.

Note: If you are buying in bulk (as we do from Costco) you will need to triple this recipe in order to coat all the fish in the bulk package.