Pan-Fried Fish


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  • Cook time:  
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  • Serves: 4


  • 1 pound white fish fillets (I like tilapia, catfish, snapper, Dover sole, or striper)
  • 2 tablespoons any milk
  • 2 tablespoons olive oil
  • ½ cup gluten free bread crumbs (I make my own using the end pieces of various loaves saved over time and stored in the freezer. When in need, I whir the whole batch in the food processor, and store surplus crumbs in the freezer for other recipes, much cheaper than buying gluten free crumbs)
  • ½ cup brown rice flour
  • 1½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ cup avocado oil (or less depending on your pan)


  1. Whisk the milk and olive oil together (this mimics eggs, which you could do instead if you like).
  2. Whisk the dry ingredients together.
  3. Dredge the fish fillets in the milk/oil emulsion and then in the breading.
  4. Heat the oil in a large skillet over medium. When the oil is hot, place the fish in the pan. When golden brown, flip and brown the other side. Serve with a squeeze of lemon.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach