My ideal gluten free menu consists of a variety of “kid friendly” foods that my boys would enjoy. I had found a brand of fish sticks long ago at Whole Foods Market. When they stopped carrying them, I thought I had a problem, little did I know I would have eventually stopped buying them anyway.
The thing about these fish sticks was that they were battered in corn flour. Most gluten free breaded foods are now made with corn. All of the sudden wheat flour is replaced with corn flour or corn starch. This is ok for most people, but my son began to react to all of the corn in his diet, and that is when we discovered he was corn allergic.
This added a whole new challenge to our gluten free journey. But not for long. It actually happened to be a blessing in disguise. With all the things you hear these days about GMO and corn, I really wouldn’t want my family eating so much corn in abundance anyway.
In a conversation I was having with the man behind the fish counter, my gluten free fish sticks recipe was born. I was telling him about the fish sticks I used to buy and about the new allergy. We shared many exchanges of how “this would be good and that would be good”. I went home to my kitchen and began to work. My results were amazing. It is one of our favorite family recipes and it is so much healthier for my boys.
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Remember in a previous post I mentioned the Cool Daddy fryer? This is another recipe that works perfectly in the fryer. I will always some type of fryer is a staple for every gluten free home.
Some Notes About Frying
I regularly use canola oil for frying. I generally change the oil once a week, depending on how often I use my fryer. And I usually fry my fish last in my “frying” circulation. This helps me keep the oil as clean and recyclable as possible.
I never fry any other food after I fry fish until I have changed the oil. But I do share oil from other foods before I fry the fish. This is just my personal experience and what works best for me. If you choose not to go this route, you will find what works best for you. You just need to make sure that the oil is very hot and that all the food is cooked very thoroughly.
Oh and for those of you that are picky like me, I also try to plan my hair washings on the nights after I fry food. It just makes me feel better.
Cooking Alternatives
If you do not have the Cool Daddy Fryer, you can always do a little trick my dad used to do at the restaurant when he fried ravioli. All you need is a saucepan and oil. Fill the sauce pan about 3-4 inches with oil, heat and fry. I also have a Copper Chef square pan that is great for frying. The big benefit of having a fryer, and my very favorite thing, is that it has a lid. If nothing else, this provides an added safety benefit.
I have never tried this recipe in a skillet, but I bet it would work as well. You wouldn’t use as much oil, but you would need some to make it sizzle. If you happen to try this method, I would love to hear how they turn out.
I hope you love this recipe as much as we do. I love to just cut a lemon wedge and drizzle some fresh squeezed lemon juice over the top.
As I sit hear thinking of this, the Italian girl in me is thinking how great this would be as fried calamari. I just might have to try this as the very perfect appetizer!
What kind of fish sticks did you have last? How were they? Leave a comment below.
Until next time!
Gluten Free Fish Sticks
Ingredients
- 1 lbs Fresh or Thawed Cod or Halibut Must be a firm white fish
- 1 cup White rice flour
- 1/2 tsp salt
- 1/4 tsp Pepper
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp Xanthan gum
- 1 + 1/4 cup Water
Instructions
- If you use fresh fish you will get to skip the "thaw the fish" step. If not, and you purchased frozen fish, you must thaw the fish completely.
- Plug in fryer and heat to 325 degrees
- Using kitchen shears, cut the fish into strips or cubes. Make sure to feel for bones, even if your fish is supposed to be boneless. Remove all skin
- Mix all the dry ingredients in bowl, add water and stir creating a batter
- Add fish to batter, stir so that all the fish is covered
- Depending on the size of fryer, add 5-6 pieces and fry for 10-12 minutes
- When cooked, remove from heat and place on a paper towel covered plate. Add more pieces to the fryer until all are cooked and repeat the cooking instructions
- Serve and enjoy!
Notes
