Tuesday, August 31, 2010

Southern Comfort Without the Guilt!

Gluten-Free Brown Rice Baked Catfish, Fried Okra and Sliced Tomatoes

Maybe it is because I'm a Texas girl at heart, but I always get a little comfort out of eating some fried catfish with a little pepper sauce and some okra. However, most of the fried catfish you find is fried with vegetable oil (or worse) and contains corn and eggs. 

After we completed our family allergy elimination diet, we made some changes which included cutting out eggs (especially yolks), some dairy and all soy for my husband, most gluten and dairy for my son, and corn, most gluten and dairy for myself. This can lead to some complicated meals! 

However, the changes in our diet have left us feeling better overall and taking our son off of his asthma and allergy medication (not to mention my migraines are gone after taking corn out of my diet).

So...what's a southern girl to do without her catfish? Be creative!

Wondering which fish is sustainable? 
Print out the guide for Texas:  http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_SoutheastGuide.pdf
*All the fish sold at Wheatsville is sustainable!

Gluten-Free Brown Rice Baked Catfish with Egg-Free Tartar Sauce, Fried Okra and Sliced Tomatoes
Serves 3-4

1-2 cups of gluten free brown rice breadcrumbs (or put brown rice flour and toasted gluten free bread in a food processor) - find gluten free items in gluten free aisle at Central Market or baking aisle at Wheatsville
2-3 Tbsp paprika (buy in bulk aisle)
2-3 Tbsp garlic powder (buy in bulk aisle)
salt and pepper
3 catfish fillets (Quality Seafood or Wheatsville)
grapeseed oil 

1. Preheat oven to 350. 
2. Line a baking sheet with parchment paper. 
3. Rinse, dry and cut catfish into 1" cubes.
4. Fill a shallow bowl with breadcrumbs, paprika, garlic powder, salt and pepper. 
5. Coat pieces of catfish and transfer to parchment paper on baking sheet. 
6. Lightly drizzle grapeseed oil over the top of the catfish pieces. 
7. Bake for 10-15 minutes or until golden. 

Tartar Sauce

1 cup Almondaise (made by Kala's Kuisine and available at Wheatsville) - delicious egg and dairy free mayonaise substitute
1/4 - 1/2 cup organic pickle relish
juice of 1/2 an organic lemon - leave the rest for squeezing on the fish!
Tabasco or local pepper sauce of choice (optional)

Local Fried Okra (Greenling)
grapeseed oil
salt and pepper

1. Use a cast iron skillet or skillet and heat on medium to medium high. 
2. Coat the bottom with grapeseed oil. 
3. Slice the okra and add to the skillet. I suggest using a mesh cover for your skillet for frying. 
4. Fry okra so that they are still bright green, but starting to crisp up. 
5. Take okra out with a bamboo skimmer (available at Breed & Co. or Central Market) and place on a plate lined with parchment paper. 
6. Sprinkle with salt and pepper.

*This can also be done in the oven and is often referred to as air-fried okra, although personally, I wouldn't even mess with the breading. Great okra doesn't need it!  

Sliced Fredericksburg Tomatoes (available at Wheatsville)

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