Gluten-Free Fried Cod with Oven Roasted Brussels Sprouts

The wait is over.  Here’s how you make gluten-free fried cod.  The gluten-free calamari recipe inspired me to make this dish, but I went in a different direction with the dredge to get a crispier crust.  I ground gluten-free rice chex cereal into a powder, combined it with gluten-free flour in a 1:1 ratio and seasoned the mixture with salt.   Then, I soaked half a pound of cod in a buttermilk and egg base, ran it through the dredge and fried it for six minutes on each side.

I went with roasted brussels sprouts as an accompaniment to the fish.  Normally when I make brussels sprouts, I saute them in olive oil and garlic on the stove top, but I went in a different direction for this dish because I wanted to free up stove space.  FoodNetwork.com has a pretty basic recipe for oven roasted brussels sprouts.

Here’s the final product:

The fish was delicious!  The cereal gave the crust a nice crisp.  I’ll definitely be using ground up rice chex as gluten-free “bread crumbs” in the future.  The accompaniment fell flat.  The brussels sprouts were soggy because the cooking time for the recipe is about 15 minutes too long.  I’ll stick to sauteing them from here on out.

Up next: gluten-free goat cheese bruschetta pizza with a nut-free lemon pesto.

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