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.
Gluten Free Easter Egg Cake Pops
Easter Egg Cake Pops ( only without the stick)
1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)
1 Cup Sugar
1 Cup All-purpose Gluten free Flour (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix ½ & ½ mix)
1 Teaspoon Gluten Free (Clabber Girl) Baking powder
1 Teaspoon pure Vanilla
Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min. When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top. If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!
Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.
This will make 2 dozen cake pops.
Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!