If you loved Filet O Fish sandwiches when you were young, you’ll love this gluten free version. We use our Better Batter Gluten Free Seasoned Flour and Gluten Free Rice Krispies to create the perfect texture for this sandwich and easily available condiments to replicate the taste. If you are short on time and don’t want to make your own buns, you can use commercially available gluten free hamburger rolls with great success. Serve with salted shoestring fries for a perfect trip down fast food memory lane. This recipe makes 4 sandwiches
2 filets of white fish (such as haddock or cod), cut into 4 filets, approximately 1/2 inch thick by 3×3 inches in dimension.
1 c Better Batter Gluten Free Seasoned Flour
2 c Gluten Free Rice Krispies Cereal
oil for frying
4 buns (you may use our World’s Easiest Hamburger Bun recipe, or a commercially available bun, like Udi’s)
2 slices process American Cheese or non dairy Substitute (we recommend Daiya), cut in half
1/4 c mayonnaise
1 tbsp India relish
1 Tbsp onion, finely minced
In the bowl of your food processor or heavy duty blender, mix together the seasoned flour and the gluten free rice krispies. blend until mixture is very fine. Place into a bowl or ziploc bag.
Add the fish pieces, and coat well, then shake off. Dip the coated pieces into a shallow bowl of water, then place back into the crumb mixture. Shake or coat well and allow the pieces to sit for at least 10 minutes so that the mixture may adhere well.
Heat a very heavy cast iron skillet or pan on medium high heat. Toast one side of the buns on the unoiled surface, until the edges begin to brown. Remove from heat and set aside.
Place a small amount of oil in the pan and heat on medium high heat, until the oil sizzles when a small bit of coating is thrown in to the surface, about 350 degrees.
While oil is heating, mix together mayonnaise, india relish, and onion. Set aside.
Working carefully fry each piece of fish in the oil, about 3-4 minutes per side, until the fish is golden brown and cooked through. You may brown each side briefly in oil and finish in a 400 degree oven if you wish, to serve all the sandwiches at the same time and temp or to prepare for freezing for make-ahead menu planning.
Place one half of a slice of cheese or Daiya on the bottom of each toasted bun and roughly 1 1/2 tbsp of tartar sauce mixture on the top bun, dividing equally between the four sandwiches. As soon as the fish is ready, remove from heat and place on the bottom bun – this should help melt the cheese. Top with the top bun and serve.
You may prepare these ahead of time and reheat briefly in the microwave (about 10-15 seconds), which actually makes the texture closer to the real thing (no surprises there), if you wish.