GF Panko Crusted Cod

I aim to serve fish as many times per month as I possibly can.  Everyone in my family eats it without complaint so it is high on my “happy and healthy” dinner choices.

I try to buy non-farmed varieties and I really try to pick a fish that has not come from the other side of the world…somewhere up and down the eastern seaboard is just fine with me.  I do pay attention to the heavy metal and overfished warnings as well.  And finally, I take a look at the price.  Sometimes the filets are more expensive than prime beef!

Whole Foods had some beautiful cod filets last week and they are much easier to cook in a saute pan versus a grill so it was perfect for a cold winter evening.  I bought enough to feed the five of us.  For this dinner, I used the Aleia’s Panko to make a fantastic crust for the filets.

aleias panko

A quick rinse of the filets and a dredge in seasoned gluten-free flour starts the process. I am a big fan of King Arthur’s Gluten-Free Flour for things like this because I only need to add a touch of salt, pepper and garlic powder and it sticks like regular flour.  I then dunk the fillet in an egg white and milk wash and mash it into the panko.

One thing that I think is really important is to rest the filets with the crust on it so that they dry a bit.  I find that it helps the crust stick to the fish.  The other important things are a hot pan, good oil and only turning the filet one time!

We have everything from tartar sauce and lemon wedges to siracha, cocktail sauce, ranch dressing and wasabi mayo on the table for dipping sauces.  I never much cared what the kids put on the fish, I only cared that the ate the fish!

The panko crust is absolutely perfect and no one asks, or cares, if it is gluten-free.  I know it is, but the crust is also a lightly toasted, golden brown with a crackly crust holding together a flaky white fish filet.  Yum!

Kendall Egan

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Sneaky Celiac Chef

Like every mom, I try desperately to increase the fruits and vegetables in my family’s diet.  Cauliflower is something that would NEVER get past anyone’s lips unless it was heavily disguised, like in pureed form in a tray of homemade baked mac and cheese!

Multitasking counter over here.  The start of the cheese sauce is on the stove, the puree of cauliflower is waiting to be added and the gluten-free breadcrumbs are toasted with butter and waiting to garnish the top of the pan.

bread crumbs and cauliflower

The raw ingredients wait on counter #2.  Flour thickens the sauce and the pasta is awaiting boiling water!  Land O’ Lakes American cheese really does make the creamiest cheese sauce.

gf ingredients mac

I cook the pasta with the al dente directions so it will hold up in the cheese & cauliflower sauce.

pasta

All ready to go into the oven for baking…you can’t see, smell or taste the cauliflower.

pan of mac

I served this with baby carrots, the one vegetable all of my kids will eat.  Little do they know that they had two servings of vegetables for dinner.

emply pan of mac

Kendall Egan