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Gluten Free Crispy Fish Fillets with Lemon-Dill Aioli
2 large egg whites, lightly beaten
1 cup gluten free breadcrumbs (my favorites are Glutino or 4C brand)
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod (halibut and tilapia are an option too) fillets
1 teaspoon black pepper
3/8 teaspoon salt
1/4 cup canola mayonnaise (such as Hellmann’s)
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
1/8 tsp garlic powder
Preheat broiler to high.
Place egg whites in a shallow dish. Combine gluten free breadcrumbs, paprika, onion powder, and garlic powder in a shallow dish. On a side note, I occasionally add a little dried dill to this breadcrumb mixture. I’m a big dill fan. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in gluten free breadcrumb mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
Combine mayonnaise, pickle, lemon juice, garlic powder, and dill. Serve with fish fillets, lemon wedges and your favorite steamed vegetable. This is such a yummy dish! Enjoy!