Lemon Batter Dipped Pollock (gluten free)

DSC_0014LEMON BATTER DIPPED POLLOCK
1 lb pollock fillet
1 cup besan (chickpea flour)
3/4 teaspoon sea salt
pinch fresh ground black pepper
1 teaspoon grated lemon rind (about 1 lemon’s worth)
1 large or 2 small eggs; beaten
water, 1 Tablespoon at a time
canola oil for frying

Rinse pollock fillet, pat dry with paper towels and set aside. In a medium sized bowl combine the dry ingredients and lemon rind, breaking up any lumps with the back of a fork. Add the beaten egg and mix until a thick paste is formed. Add water, 1 Tablespoon at a time, mixing well after each addition until the mixture is comparable to thick and creamy pancake batter. Set aside for 20-30 minutes.

Meanwhile prepare the rest of the meal. I made a lemon fillet of fish sandwich (lettuce, fillet of fish, mayonnaise, ketchup and relish to top) for my husband with a side of light slaw. I enjoyed my gluten free fish fillet on a bed of lettuce and light slaw.

Preheat a large frying pan over medium heat. Coat the pan with canola oil for frying. Dip both sides of each fillet in the batter, allow the excess to drip off and place in the hot oiled pan. Repeat till the pan is full. Fry until the batter sets and becomes golden on the edges, flip and repeat on the other side. Place finished fillets on a plate or platter (on a paper towel to drain excess oil if needed). Continue until all of the fish have been prepared and serve immediately. I had mine gluten free on fresh garden lettuce and Light Slaw (below) while my husband enjoyed his on a roll, sandwich style.

LIGHT SLAW
1/2 head green cabbage
1/2 head red cabbage
2 carrots; shredded
1/2 red onion; halved and thinly sliced
1/2 teaspoon sea salt
pinch fresh ground black pepper
4 Tablespoons apple cider vinegar
4 Tablespoons extra virgin olive oil

Finely grate the carrots directly into a large glass or ceramic bowl. Sprinkle with sea salt and black pepper, drizzle with vinegar and oil and toss until well combined. Add the onion and cabbages. Rinse the cabbages, cut in half, remove any “bad” leaves, cut out the interior stem and slice the cabbage into fine strips and add to the dressed carrots. Mix well and set aside.

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