I don’t really like fish unless it is breaded but I really do enjoy breaded cod with Tartar sauce and since I made a new Tartar Sauce recipe, I just had to try GF Cod with it. These turned out delicious!
2 Eggs, beaten
1 Tbsp Water
¾ Cup Gluten Free Rice Flour Mix, Separated (1/2 & 1/4)
1 Cup Gluten Free Bread Crumbs
1 tsp Dried Parsley, crushed
½ tsp Dried Dill
1 tsp Garlic Powder
1 Lemon, zested
1 tsp Celtic Sea Salt
4 (4 to 6 oz) Cod Fillets
Coconut oil, Melted
Cover cookie sheet with Parchment paper.
Rinse cod in cold water. Dry thoroughly with paper towels. Let rest on paper towels while you make the breading mixture to ensure they are dry. Any moisture on the Cod will make the breading not stick. Set up a breading station. In your first dish place ½ cup of the
Gluten Free Flour. In the next dish, lightly beat the eggs with the water. In the last dish, create the breading tray by combining ¼ cup Gluten Free Rice Flour Mix, Gluten Free bread crumbs, parsley, dill, garlic powder, lemon zest, and Celtic sea salt. Mix well.
Bread one piece of cod at a time. With your “dry” hand dredge the cod with the flour. Shake off excess. With your “wet” hand dip the floured fillet in the beaten egg, making sure both sides are coated with a thin layer of egg. Using the same hand place cod in the
breading mixture. Turn over to make sure both sides have breading, pressing the breading into both sides of cod. Set the fish onto the parchment paper. Repeat process until all fillets are coated, making sure you spread the fillets out so that they are not too close to each other. Cover your fish with plastic wrap and let rest for one half hour in the fridge.
While fish is resting in the refrigerator, preheat oven to 425°F Bake your fish for 20 minutes or until internal temperature reaches 145° F. Five minutes before they are done, pour the melted Coconut Oil over the top of each fillet. A general rule of thumb is that you bake 10 minutes for every inch of thickness of your fish. Before serving, squeeze just a little of the juice from the zested lemon over the top of fish, this will brighten up the flavor of the cod.
When removing from the cookie sheet onto your plates, I suggest using a spatula instead of tongs because grabbing the fish with the tongs could break your breading up. Serve with Tartar Sauce Enjoy!!
Homemade Tartar Sauce:
Finely Dice 2 Pickles and set aside.
In a Mason Jar add:
1 Cup Homemade Mayonnaise
1 Tbsp Dried Chives
1 Tbsp Lemon Juice
1 tsp Dried Parsley (or 1 Tbsp Fresh Parsley)
1 1/2 tsp Dill
Blend ingredients together with a stick blender then add diced pickles and stir.
This is great served with Fries or GF Breaded Cod Fillets.