Fried fish is local favorite around these parts especially on Friday's and particularly during Lent. And yes, I caught the snapper myself off the coast of Destin, FL.
There are a couple things to note about frying fish. 1. Wild caught fresh fish is best and 2. A crispy crunchy crust is a must. .
Here's the plan: .
1 lb of thin cut white flaky fish
1 cup of brown rice flour
1 - 2 tbs of Cajun seasoning (Purely Cajun)
Clean your fish well and cut the fish into small pieces about 2" X 4". Rinse the pieces of fish and dry them well. I blot with paper towels and lay the fish out on a cookie sheet to finishing drying. Wet fish does not season well as the seasoning will slide off.
In a gallon ziplock or paper bag pour the brown rice flour and Cajun Seasoning in the bag and shake around to mix. The spiciness is up to you. The more seasoning you add, the spicier the fish. My gage is to be able to see the cayenne pepper barely showing though the brown rice flour. That's mild to medium heat and my preference.
Once fish is completely dry, add it to the flour mixture and shake it around covering all of the fish.
In a large skillet on medium heat, add coconut oil filling the skillet until the oil is approximately 1/4" up the side of the skillet. Once oil is heated, begin to drop in the fish in around the skillet. No stacking.
You will want to completely brown the fish on side 1 before flipping it over. Only flip the fish once. Otherwise it may begin to break.
Once the fish is browned on both sides, remove it and place it on a paper towel lined tray to remove as much of the oil as possible.
This friends, is a top pick in this family. I hope you enjoy and know that GF/DF eating can taste really good!