(Gluten-Free) Best Ever Fried Fish!!

I recently discovered Thomas Keller's (of French Laundry fame) flour blend C4C (Cup for Cup). Sold at Williams-Sonoma, it carries a rather hefty price tag of $19.99. But after using 2/3 cup for this fried fish recipe, I conclude that it is 1.) well worth the price and 2.) answered prayer for this girl who hasn't eaten fried food since November 2007.

All-purpose gluten-free flours are, as a whole, seriously lacking. I've been disappointed time and time again with a number of brands. Aside from the taste and texture issue, none of them allow for a "cup for cup" substitution for regular flour. Hence the brilliance of Thomas Keller's creation: I can take any recipe from a "normal" cookbook and simply substitute C4C. I don't have to adjust my flour portion or add xanthan gum. It's brilliant, and Friday night's dinner proved that.

Skillet-Fried Tilapia

(recipe from Sara Foster's Southern Kitchen)

2 to 3 pounds of tilapia fillets
salt and pepper
1 cup well-shaken buttermilk
1 large egg
dash of cayenne pepper
2/3 cup of C4C gluten free flour
2/3 cup of yellow gluten-free cornmeal
Canola or vegetable oil for frying

Preheat oven to 200 degrees. Line a baking sheet with a brown grocery bag.

Rinse the tilapia and pat dry. Slice each fillet into two or three long strips. Season with salt and pepper to taste. Combine the buttermilk and egg in a shallow bowl. In another bowl, mix the dry ingredients.

Pour oil into a large skillet (I use my Le Creuset large skillet) about 1/4-inch deep and set flame to medium-high to heat the oil.

Dip each strip of fish in the buttermilk mixture and then dredge in the flour mixture -- coating both sides. When oil is ready (drop in a pinch of flour -- it will sizzle and bubble when ready), place fish in oil and cook for about 2 minutes per side (more for thicker pieces of fish). Turn just once -- each side should be golden brown and crispy. You might need to cut back the heat on the burner if your oil is getting too hot and making the fish too brown.

Remove fish from skillet and place on paper towels on top of brown paper bag (the grocery bag is great for absorbing extra oil). Season with additional salt and pepper. Serve with tartar sauce, cocktail sauce or ketchup!

The whole batch -- ready to eat!

A closer look

Friday fish dinner with green beans, mushrooms and lady (field) peas

This teen loves her fried fish! She has celiac disease like mom & granddad.