In the past I had to make my own fish batter and had to have my fish fried separately from everyone's else, which is never fun to be singled out that way. So my hubby and I put on our thinking hats and starting mixing up an awesome gluten free fish batter. (I think my hubby REALLY likes recipe testing, I didn't have to twist his arm at all to help, also he's not gluten intolerant so he could compare it to our family favorite Andy's brand fish breading that we've always used.)
If you aren't an avid fisherman/woman like my husband and I, we go fishing every time the opportunity presents itself so we have our own fish stashed in the freezer for these events: bass, catfish, crappie, and blue gill. You can absolutely purchase your fish, if you can get bass, catfish, or crappie for a fish market then awesome, if not Cod and Talapia work amazingly well. Any mild flavor white fish will work well.
Now to save money on your Father's Day Feast I recommend you do some shopping at Aldi's. Aldi's is a discount food chain here in the Midwest. By living in the mid-west we don't have easy access to Trader Joe's, Whole Foods, etc. Aldi's has really stepped up their game by now offering many gluten free products and even organic produce. I am simply impressed that they are offering these products at some reasonable prices. Granted, many of these items are still processed foods but when you want corn bread now you can get a gluten free version in their store and not have to take out a loan to be able to afford it. This post will have two items that I purchased from Aldi's that are working extremely well for me. The corn bread mix and the gluten free all purpose flour mix. See the recipes below.
If you are sensitive to corn products I will tell you now that I have no substitutions today to exclude corn from this recipe.
Potato Salad Classic Paleo Potato Salad from Clothes Make the Girl
Coleslaw Coleslaw from The Paleo Cupboard
Corn Bread (Aldi's Brand)
Strawberry Shortcakes (Aldi's Brand flour)
Fantastic GF Fried Fish Breading
This breading will be enough for approximately 1 pound of fish.
Soak fish pieces in your favorite gluten free beer or hard cider that has a mild taste. Soak the fish for at least 1 hour in the fridge.
1 # fish (bass, catfish, crappie, blue gill or white fish of choice)
Cut the fish into approximately 1 1/2" by 3 " strips (this aids in quicker frying)
Mix together the following ingredients:
1 cup yellow corn meal
1/2 cup potato starch
2 t Redmond's Real Salt
1 t ground black pepper
2 t garlic powder
1 t onion powder
1/4 t chili powder
Lard for frying
Add enough lard to a deep pot or skillet so that the fish will float in the heated oil. You will need about 3 inches of oil in your skillet to fry the fish properly.
Heat the lard to 275 degrees.
Drain the beer/cider from the fish. Dry the fish by placing them on some paper towels to absorb any extra moisture. This will keep your breading from getting clumpy and un-useable. Place the breading mixture in a container that you can easily lay the fish pieces into to coat the fish well. Lay a few pieces into the breading mixture and use your fingers to press the mixture into the fish, this will help achieve a nice coating of breading on the fish.
Make sure your lard has come to temperature at 275 degrees. Place a few coated fish pieces into the hot lard. *Note - placing too much fish into the hot lard will reduce the temperature and increase cooking time, this will also cause the fish to absorb more of the lard reducing the overall taste and texture. Watch your thermometer as you add the coated fish to the oil. The temperature will reduce some but if it reduces greatly you've added way too much fish to the oil.*
** Frozen Fish - if you are using frozen fish be sure that the fish has thawed completely. Any additional moisture on the fish will cause extreme oil splatter when the fish is added to the hot oil. This can be very dangerous. Take your time in thawing the fish and removing the excess moisture, it will be well worth the time. **
Fry the fish in the hot lard for approximately 3 minutes. The breading will darken in color slightly and become a medium golden color. If your fish pieces are larger they will take more time to cook. Use your best judgement. After the fish is done frying, place the fried fish on a paper towel lined platter and add a sprinkling of Redmond's Real Salt, this can be omitted if you desire.
When we fry fish we fry several pounds so I put my oven on warm and place the freshly fried fish on a paper towel lined jelly tray in the oven. This keeps the fish warm while the rest of it is cooked.
Serve your fried fish with lemon wedges and/or your favorite tartar sauce and enjoy!
Per usual I like to give credit to other bloggers for their delicious recipes. This time I've included an awesome Potato Salad recipe from blogger: "The Clothes Make the Girl" Melissa Joulwan. Melissa has a beautiful blog and an even better story, don't let the name of the blog fool you, there are a ton of recipes on her site. Try her delicious potato salad listed here: Classic Paleo Potato Salad from Clothes Make the Girl
This coleslaw recipe is so darn close to the way my mother makes coleslaw and I just love it. I was so happy to find one online that mimicked her's because my mom is one of those amazing people who can throw ingredients together without measuring and it comes out amazing. This coleslaw is a vinegar based recipe but it also has the ability to make it creamy. Please visit this beautiful site for this recipe: Coleslaw from The Paleo Cupboard
OMG - once you make corn bread this way you will never look back. It is always moist and delicious and will be requested many times over.
1 box of Aldi's Live G Free Corn Bread mix
1/2 14 oz can of creamed corn
3 T melted butter
8x8 baking dish or muffin tin with liners - Yields 10 muffins
Preheat the oven to 350 degrees.
Combine the cornbread mix, creamed corn, melted butter, and egg in a mixing bowl. I stir my mixture with a fork, I think it helps break up any lumps you may encounter with the cornbread mix.
Once all the ingredients are combined then line your muffin pan with 10 liners or prepare an 8x8 baking dish by lightly greasing the sides and bottom.
If using a muffin pan then using an ice cream scoop like this one, makes filling the muffin liners super simple and you end up with really consistent sized muffins. A 2/3 full scoop of the mixture will produce a perfect muffin that just comes to the top of the muffin liner but doesn't overflow..
Place the filled muffin cups or baking pan in the preheated oven. Set your timer for 20 minutes. It will probably take longer to cook them but there is nothing worse than over cooked corn bread. My muffins took 28 minutes to bake. To know when the muffins are thoroughly baked, insert a toothpick in the center of a muffin, if the toothpick comes out clean you'll know they are done.
Serve with butter and devour!
Sorry to be a party pooper but i do not make baked beans from scratch, I buy them already made at the store. Baked beans just go with fried fish so it's something we have to have at each fish fry. Find your favorite gluten free brand, heat and serve.
STRAWBERRY SHORTCAKES (ALDI'S)
1 # strawberries (rinsed, stemmed and sliced)
1/2 cup Coombs Maple Sugar
Add the sliced strawberries and sugar to a bowl and stir to cover the strawberries with the maple sugar. Place the strawberries into the refrigerator to let them macerate (release their juices), a minimum of 30 minutes. The longer the strawberries sit in the sugar the more juice they will produce.
Makes 6 3" round shortcakes
2 cups Aldi's Live G Free Multi-Purpose flour
1/4 t Redmond's Real Salt
2 t double acting baking soda
1/4 c + 1 T melted Ghee or Butter
3 T Coombs Maple Sugar
1/4 c + 3 T Almond Milk (or milk of choice) (add the milk as needed, read below)
Heat oven to 420 degrees.
Add the flour, salt, and baking soda to a bowl and mix the ingredients together. Then add the melted ghee or butter and stir to combine, the mixture will be very crumbly, this is perfect. Next add the maple sugar and part of the milk, stir to combine.
The mixture will still be crumbly but check to see if when you place a small amount of the mixture into your hand if it will come together and stay together. You should be able to make a ball of the mixture but it should still feel a bit dry. This is the perfect ratio. If the mixture is extremely dry add more milk. You do not want the mixture to be wet. If you do not use all of the milk that is fine. It's important that you get the right consistency of the shortcake, it's not important to use all of the milk.
Continue to combine the ingredients with your hand to bring the mixture together into a loose ball.
Now you can either pat out the mixture onto your counter top and use a biscuit cutter to cut your cakes or you can scoop out a handful of the mixture with your hand and free form the cake (this is what I do, less mess).
Place the cakes onto a parchment lined baking sheet and sprinkle the tops of each cake with some additional maple sugar. Place the cakes into the oven for 10- 14 minutes. Check your cakes at 10 minutes. When touching the cake after 10 minutes of baking if it stills feels soft and moist continue cooking for 2 more minutes. Check the cakes again until they feel pretty dry. I wouldn't cook them over 15 minutes.
Remove the cakes from the oven to cool.
Slice the cake into two pieces, place the bottom of the shortcake into a bowl, then add a layer of strawberries and their juices, then add the top of the shortcake, add a few more strawberries and the juice. Top with whipped coconut cream. Enjoy!
We want you all to have an amazing Father's Day weekend and pray that these recipes make it more enjoyable for my Gluten Free friends as well.