This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating,  but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1  Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix.  Place each fillet in coating and cover completely on both sides, I usually coat them twice.  Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels.  Salt to taste while still hot, and serve.