Summer for our family always includes several visits to Mayne Island, one of the gulf islands situated along BC’s pacific southwestern coast. Part of the pleasure of spending time on the island is all of the fresh fish and crab we enjoy while we are there. In years past we have focused on our version of beer battered fish and potato wedges, but this summer, I set out to find a lighter, gluten-free way to prepare the fish that our whole family would enjoy.
Ingredients for the fish
One large fillet of cod, or other sustainably sourced firm white fish, divided into 12 pieces
½ cup organic cornstarch*
2 tablespoons sea salt
1 tablespoon ground coriander
1 teaspoon fresh ground pepper
Coconut oil for frying (approx. ½ cup)
Heat ¼ cup of coconut oil in large, shallow pan. Combine the four dry ingredients into a dish. Dredge the pieces of fish in the cornstarch mixture. Once the oil is hot, (test by placing a small piece of the fish in the oil; if it sizzles right away, it is ready), fry the fish for approx. two to 3 minutes per side, three or four at a time—crowding the pan with too many pieces will cool the oil down too much, and result in soggy fish! Place on a paper towel or a cooling rack while frying the remaining pieces. Add remaining coconut oil half way through frying.
* I used to get bad indigestion from even the smallest amount of cornstarch until I switched to an organic brand, and ceased to have any symptoms heartburn! I feel that because cornstarch is most likely made from GM corn, and grown with a host of chemical fertilizers and pesticides, it is really important to use an organic brand.
I used Food for Life brand organic, sprouted corn tortillas, a simple cabbage coleslaw with a red cabbage and carrots from our garden , and a fresh tomato salsa, topped with an avocado crema.
All you need now is your favorite summer drink in hand and a lovely patio to dine on!