Today is National Donut Day so of course I’m posting recipes for fish!
As you probably know, almost 2 years ago, I had to go gluten free (as in no wheat, no flour) to save my poor ailing innards.
I have many friends who have embraced GF baking but I have not had their level of success. So sadly, no GF donuts will be gracing our website today.
However, I have excelled in taking some of my favorite dishes and converting them quickly and simply to gluten free.
Take this recipe for Easy Baked Fish from waaaaay back in 2011. It was always one of my favorites but after going gluten free, I’d sort of forgotten about it.
Here’s what you need:
(This is the old picture but most of the ingredients are the same.)
1 pound flaky white fish (cod, snapper, swai, etc.), 1 lime, 1 shallot (not pictured), fresh parsley, panko bread crumbs (GF or regular), mayonnaise, butter, salt & pepper.
The easy substitution of GF breadcrumbs for the store bought panko is not really a big deal. It’s made even better if you skip the super expensive store bought GF crumbs and make your own.
When I only need a small amount of bread crumbs, I have a super sneaky fast method: Take 2 pieces of GF bread (I usually have Udi’s) and pop them in the toaster.
When they’re all toasty and golden brown and pretty dried out, tear them into chunks and put them in the food processor.
I always have a bag of bread ends in the freezer for this purpose.
Panko breadcrumbs are much bigger and flakier than the traditional, finely ground store-bought crumbs.
To try to get a similar texture, I kept pulsing my food processor so that I’d have bigger crumbs.
Next time I might go just a tad smaller in size, but these were still crunchy and good.
There is one more change from the original recipe that I think makes it MUCH better!
The original recipe calls for onion powder but my friend Cody suggested that he just added some chopped real onion.
Doh! Why didn’t I think of that?
Well, since I’m a big fan of the milder flavor of shallots, I substituted 1 medium finely chopped shallot for the onion powder.
It makes a HUGE difference in the flavor of this dish. Ditch the onion powder and buy a shallot.
Preheat the oven to 425 degrees.
To recap (in case you don’t want to go to the old recipe link) place your fish fillets (I have cod) in a large, greased baking dish.
In a small bowl, mix together 2 Tablespoons of mayonnaise, the juice of 1 lime, 1 medium finely chopped shallot, and a pinch of salt & pepper.
Stir together and spread all over the top of the fish.
Sprinkle 1/2 cup of your glorious gold gluten free “panko” breadcrumbs over the top.
(By the way, store any extra breadcrumbs in the freezer and they’re ready to go for your next recipe.)
Melt 1½ Tablespoons of butter and drizzle it over the breadcrumbs.
Bake at 425° for 20 minutes, until the top is golden brown.
Sprinkle on a little chopped fresh parsley to pretty things up.
The fish comes out flaky and soft inside with the super crunchy crumbs on top. A nice change from heavy fried breaded fish.
The flavor of the lime is a nice tropical addition to the mild fish without overwhelming it. Just a little zing!
Even if you’re not gluten free, you should try this recipe. Use store bought panko bread crumbs or grab those bread ends and make your own!
Then you can go out for a free donut for dessert!
Here’s the recipe:
Yesterday was International Hug Your Cat Day! You know we participated in that one!