Today is Father’s Day and I am sure everyone around the country are celebrating with or without their fathers.
It is difficult when one’s father has passed on and it was (and is) always difficult for my children, who idolized their dad.
They spent many happy years with their father, and those memories will always be in their hearts to remind them of the values he taught them as well as “chores” to do around a ranch as he raised them to adulthood.
It is never easy to lose a parent…no matter what age.
And now these children are fathers too….so Happy Father’s Day to all fathers!
The following recipe has nothing to do with Father’s Day…as I segue to food. 😉
My dear friend in Seattle…Healthy Hannah sent me a recipe a couple days ago that I have to admit I have not tried.
HH said it is low carb and it looks scrumptious…just like this trip we took up through the San Juan Islands (we lived in Seattle for almost 2 years!)
I do love fried fish ….and I will make it as soon as I find the gluten free baking mix (she says it is in most supermarkets…as well as health food stores)
So if you try this recipe, my dear readers….let me know your thoughts.
Until then…have a great and blessed start to your week! 🙂
The printable recipe is below!
- 6 fish fillets (preferably a white fish or cod)
- 1/3 cup gluten-free baking mix
- 3 tablespoons Parmesan cheese
- 1/2 teaspoon Italian herb seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 1/8 teaspoon paprika
- 3 eggs
- 1 tablespoon water
- Olive oil for frying (about 2-3 tablespoons)
- Wash fillets under running cold water and pat dry with paper towels.
- Using two shallow bowls, combine baking mix, Parmesan cheese, herb seasoning, salt, pepper and paprika on one bowl and beaten eggs and water in the other.
- Dredge fillets in gluten free baking mixture first and then in egg mixture
- Heat oil in heavy frying pan to a medium high heat
- Add the fish fillets and fry five minutes on each side or until done.
- 1 serving
- 224.6 calories
- 31.9 g protein
- 9.0 g fat
- 1.7 g net carbs
- Healthy Hannah did suggest using almond flour, mixed with a tbsp of coconut flour instead of the gluten free baking mix