A little crazy fried food extravaganza for dinner? This was surprisingly easy. We keep a giant jar full of pre-mixed Gluten-Free Featherlite Flour Mix in the pantry. I really prefer the crisp texture of this over wheat flour for frying. We also used frozen Tilapia. Mixed wild mushrooms fry up quick without needing to be sliced. Smoked paprika has an incredible flavor, but it taste just as good ~ maybe better~ with Spike!
Total Cooking Time: 40 minutes
3 fillets fresh or defrosted Tilapia
1/3 C Featherlite Mix
1/2 t. Real Salt
1/2 t. ground pepper
1 1/2 t. smoked paprika
1 1/2 t. thyme
5 T. olive oil + 1/3 C Organic Earth Balance or Butter
Mix flour & spices in a dish. Dredge fish in mix, patting some into crevices. Heat olive oil until shimmering & fry those puppies up! Put on a plate with two paper towels. Crazy good. We wait until they're crispy on one side before turning. So while that happens...
3 C mixed mushrooms
Remaining Featherlite Mix (If you don't do the fish, then just double the mushrooms or half the mix)
1/2 C soymilk
Thick slice any mushrooms that are too big. But that's not really neccessary. Swim them in the soymilk, then take the whole bunch & drop it in the flour. I just swish it all around until every last bit of flour is on the mushrooms. Fry in remaining oil after fish is done.
Vegan GF Tartar Sauce
3/4 C Nasoya GF Vegan Spread or Nayonaise
2 T Sweet Pickle Relish
Serve with white rice & baby carrots.
Featherlite Flour Mix (Bette Hagman)
3 cups rice flour
3 cups tapioca starch
3 cups cornstarch
3 tablespoons potato FLOUR (Not starch)