The lightly browned butter and the fresh lemon make this a simple light dinner dish. You can certainly use frozen fish. You will need to make sure it is patted dry and not wet before you coat it with your rice flour. Use any type of white fish you like – sole, flounder, tilapia, halibut or cod. Below are two tasty variations for your next fish fry.
Sole Fillet Fish Fry
- 1/2 cup rice flour
- Kosher salt and freshly ground pepper
- 4 fresh white fish fillets rinsed and patted dry
- 6 Tbsp butter or margarine
- 1 tsp lemon zest
- 6 Tbsp freshly squeezed lemon juice
- 2/3 cup GF cornmeal
- 2 Tbsp rice flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- Mix the rice flour with the salt and pepper in a large shallow dish or plate.
- Coat both sides of fish with flour mixture.
- Heat half of butter in a large skillet, then cook fish for about 4 minutes, then add remaining butter and cook the other side.
- Just before done, add the lemon zest and juice.
- Thoroughly mix cornmeal, rice flour, baking powder, salt, garlic powder, cayenne pepper and paprika.
- Coat the fish with this flour mix, be sure to shake off any excess so it's even.
- Fry coated fish in hot oil for 5-6 minutes, flip, and cook until the crust is a golden brown color.