Old-Fashioned “Battered” Fish Recipe

Serves 4 / Prep time: 20 minutes / Cook time: 10 minutes

NUT-FREE	QUICK & EASY

If you are expecting a thick coating of English-style batter, this light crispy coating will be a surprise. The variety of spices in the flour coating adds a pleasing heat, and accents the mild flesh of the haddock well. Other firm white-fleshed fish can be used in this recipe, such as halibut or cod, if you prefer their flavor. If you want a little extra kick, a pinch of cloves, coriander, or allspice would round out the flavor profile of this simple dish.

Old-Fashioned “Battered” Fish Recipe Ingredients: 

• 16 ounces boneless, skinless haddock fillet, cut into 4 equal pieces
• ½ cup rice flour
• ¼ teaspoon ground paprika
• Pinch ground nutmeg
• Pinch red pepper flakes
• Pinch ground cinnamon
• Pinch ground cardamom
• Pinch sea salt
• Pinch freshly ground black pepper
• ¼ cup heavy (whipping) cream
• 2 tablespoons coconut oil

How to Make:

1.Rinse the fish in cold water, and pat them completely dry with paper towels.

2.In a small bowl, whisk together the rice flour, paprika, nutmeg, red pepper flakes, cinnamon, cardamom, salt, and pepper until well blended.

3.Pour the cream into another small bowl, and set it beside the flour mixture.

4.Dredge a fish fillet in the flour mixture, shaking off any extra.

5.Dip the fillet into the cream, shaking off the excess liquid.

6.Dredge the fish in the flour again to coat completely, and set aside.

7.Repeat with the remaining fish fillets.8.In a large skillet over medium-high heat, heat the coconut oil.

9.When the oil is hot, place the fish fillets in the skillet, and fry until the fish is golden and crispy, about 5 minutes.

10.Using a spatula, flip the fish over and cook the other side until it is golden and the fish is completely cooked through, about 5 minutes.

11.Serve.

Allergy Adjustments: If capsicum is one of your migraine triggers, exclude the red pepper flakes. Even a pinch of the spice can be an issue.

PER SERVING Calories: 273; Total Fat: 12g; Saturated Fat: 10g; Cholesterol: 20mg; Total Carbohydrates: 16g; Fiber: 1g; Protein: 22g