FLOUR BREADING
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1/4 cup of tapioca flour
EGG BREADING
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2 large eggs (beaten)
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salt
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pepper
PANKO BREADING
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1-2 cups of panko breadcrumbs or gf breadcrumbs
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salt
FISH
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2 basa fillets or tilapia fillets (bones out)
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2-2 and 1/2 cups of vegetable oil
Serves: 2
Prep Time: 10min
Cook Time: 15min
GLUTEN
FREE
In 3 shallow bowls, set up breading bowls. Make sure ingredients in each bowl are well combined.
Pat fish dry with paper towel. Begin breading
using the wet hand dry hand technique. Start with the flour mixture, then the egg, then the panko. Make sure all sides and crevasses are completely covered or submerged; this will help your batter stick. Repeat with the second fish.
Heat oil in a large skillet over medium high heat. You want your oil to be shimmering and hot.
When oil is hot enough (Test by adding a dollop of batter; it should rapidly begin bubbling, but if it gets dark in colour right away your oil is too hot) add the fish and fry for around 4-5 minutes each side or until golden brown and crispy.
Drain on a paper towel lined plate and salt immediately while still hot. Allow to rest there for 5 minutes before serving.
