Battered fish

Gluten Free Crispy Peanut Fish Fillets

Here’s a new twist on one of our old favorites. This delicious recipe is gluten free and uses a perfect combination of our peanut flour and yellow cornmeal to make a crispy, southern style breading for fish. Our fishing friends are already catching Rockfish also known as Striped Bass or Stripers and Tautog or Togs out on the Chesapeake Bay. Try it out with your local catch and enjoy!


1/4 cup Byrd Mill peanut flour Dark for a rich peanut flavor or Byrd Mill Peanut flour light for a lighter flavor
1 tablespoon peanut oil
1/4 cup Patrick Henry yellow corn meal 1 tablespoon butter
1/4 cup finely chopped roasted peanuts 1/3 cup gluten free mayonnaise
2 teaspoons herbes de Provence or finely chopped fresh herbs 2 tablespoons finely chopped sweet pickles
2 egg whites 1/2 teaspoon dry mustard
1/2 teaspoon salt 1/4 teaspoon hot pepper sauce (optional)
1/4 teaspoon freshly ground black pepper 4 lemon wedges
5 ounces of your favorite fish

In a shallow plate or pie plate, combine cornmeal, peanut flour, peanuts and herbs; mix well. In another shallow plate, beat egg whites with 2 teaspoons water. Sprinkle salt and pepper over fish. One at a time, dredge fish fillet in cornmeal mixture, then in egg white mixture and then again in cornmeal mixture, patting to coat. Transfer to a plate; set aside. Heat oil and butter in a 12-inch nonstick skillet over medium heat until hot. Add fish; sauté 4 to 5 minutes per side or until fish is golden brown. Meanwhile, to make sauce combine mayonnaise, pickles, mustard, and if desired, pepper sauce. Serve fish with sauce and lemon wedges

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