Low Carb And Gluten Free Portuguese Fried Fish

One of my favorite Portuguese food blogs, Tia Maria’s Blog, featured a recipe for Portuguese style fried fish. Most people are familiar with the English styled battered fried fish that is found in restaurants. The breading covering the fish is very thick and more closely resembles tempura battered foods. The breading used on Portuguese styled fish is much lighter and it’s my favorite of the two styles. Of course liking one over the other might have something to do with being Portuguese myself and growing up eating it this way.

Since I’ve been trying to avoid wheat/gluten I wondered if this recipe would work out using some type of gluten free breading. I had two things I could try using in place of the flour. I have some homemade Low Carb Bake Mix on hand in the refrigerator. I had also purchased Bob’s Red Mill All-Purpose Gluten-Free Baking Flour while I was out grocery shopping so I could use that as well. I decided to give both a try on some Tilapia that I had on hand. Yes, I know. It’s not Cod fish (traditional fish type used in Portuguese cooking). This Portuguese gal will hang her head in shame that she was out of Cod LOL.

LOW CARB AND/OR GLUTEN FREE PORTUGUESE FRIED FISH

Low Carb Fried Fish

Low Carb And Gluten Free Portuguese Fried Fish
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I made this recipe two different ways. On one fish fillet was rolled in Low Carb Bake Mix. The other was rolled in Bob's Red Mill gluten free all purpose flour.
Ingredients
  • 2 lbs fish fillets (Cod, Tilapia, Haddock or any other white fish)
  • 2 eggs
  • 2 tablespoons water
  • ½ to 1 cup of low carb bake mix or gluten free flour blend
  • salt
  • pepper
  • garlic powder
  • 2 tablespoons lemon juice or juice of 1 lemon
  • oil for frying
Instructions
  1. In a skillet add enough oil to the pan until it measures about ½ inches deep. Turn the heat to medium and being to heat the oil.
  2. Place the fish fillets on a plate or baking sheet and season with salt, pepper and garlic powder.
  3. Squeeze the lemon juice over the fish and allow to set for no more than 5 minutes.
  4. Place the bake mix or flour in a plate or bowl that is large enough to turn the fish to coat it.
  5. In a bowl another bowl beat the eggs and water together.
  6. When the oil has heated being coating the fish. First dip a fillet in the egg mixture. Then place in the bake mix/flour mixture turning to coat both sides. Lay the fish into the hot oil and cook for about 4 minutes. Turn and cook another 4 minutes or until the fish is a golden brown.
  7. Remove fillets and place on paper towels to help absorb the excess oil.

How did the fish turn out using the flour alternatives?

The fillet on the left side of the picture was made using the low carb bake mix. The one on the right was made using the gluten free flour mixture. Both came out quite well. The mixtures stuck to the fish and got browned and crisp. Since the breading is very light it does not puff up like a batter would do when cooked.

This is the first time I’ve tasted the gluten free all purpose flour and it was quite good. It has a slightly sweet taste to it which is probably from the blend of flours used to create it. This didn’t over power the taste of the fish.

I served the fried fish with some salad and everyone enjoyed it. No one knew that it wasn’t made with flour.

TIP: if you are eating low carb use the bake mix replacement. Though both flour replacements are gluten free, Bob’s Red Mill mix is not low carb. It’s made with a blend of garbanzo, fava bean, and tapioca flours and contains 22 grams of carbs (or 19 if you minus off the 3 grams of fiber) in each 1/4 cup serving.

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