Pan-Fried Fish [Gluten Free] (Arkansas)

Hey, Y'all! For this week’s #CookingAmerica post, we’re talking Arkansas fried fish!

My spin on this Southern classic is a bit different; Firstly, I pan-fry the fish in a very small amount of oil because I’m anti-mess in my house - and splattered oil is my least favorite thing to clean after it inevitably escapes from the pan to the floor/all over my range. Secondly, this fried fish is (gasp) gluten-free; I used almond flour instead of traditional flour or breadcrumbs! But it’s just as tasty, trust me.

Naturally, a plate of fried fish wouldn’t be complete without a side of creamy sauce, like tartar or ranch, spicy, vinegary hot sauce (Frank’s RedHot® for LIFE) and a squeeze of lemon to brighten it all up!


Pan-Fried Fish [Gluten Free]

Makes 4-6 servings

Prep time: 5 minutes

Cook time: 10-15 minutes

4-6 white fish fillets, such as catfish, tilapia or cod

Salt and freshly ground black pepper

1 cup almond flour or gluten-free flour of your choice

2 tsp cajun seasoning

2 eggs

1/2 cup dairy or alternative milk of choice

3-4 tablespoons canola or vegetable oil

For servings: hot sauce, ranch or tartar sauce, lemon wedges, chopped fresh herbs

1. Season fish fillets generously on both sides with salt and pepper.

2. In a shallow dish, mix almond flour, cajun seasoning a pinch of salt and a few grinds of pepper. In a separate shallow dish, whisk together eggs and milk until combined.

3. One at a time, dip the catfish fillet in the egg mixture and then dredge with the almond flour mixture until completely coated, shaking off any excess flour. Continue until all fillets are dredged.

4. Heat a large non-stick skillet or cast iron pan over medium-high heat. Add oil to the pan and lay fish fillets gently into the pan (to avoid splashing hot oil onto your person, place fillets down and away from your body). Fry fish about 5 minutes on each side (now would be a good time to break out your splatter screen if you have one!), remove fried fish from pan and place on a serving platter lined with paper towels to soak up excess oil.

5. Serve fried fish fillets with a side of ranch or tartar sauce, hot sauce and a few squeezes of lemon.