This is a very simple recipe, but one that has quickly become a favourite in our home. I used to cook Ginger Ale Batter Fried Fish often, but this is quicker, less messy, and healthier in general.
I based this recipe on a recipe I saw in a book about treating autoimmune disorders. The book is called “The Autoimmune Solution” by Dr. Amy Myers. The “Myers Way” to is a method for preventing and recovering from autoimmune conditions. It includes avoiding foods that can exasperate the problem like gluten, dairy, legumes, and nightshade vegetables (e.g. tomatoes, eggplant). My Ginger Ale Battered Fried Fish recipe is gluten-free, but Dr. Myers suggested avoiding “gluten-substitutes”.
The Myers way suggest that eating meat isn’t inherently bad, but you should choose grass-fed beef, and wild-caught fish.
The ingredients for this are actually quite simple:
- Wild-caught fish (I’ve used Cod and Haddock so far)
- Sea Salt
- Garlic salt
- Coconut Oil ( I use Mrs. Dash)
I use a silicon sheet on top of my pan. I coat that sheet with a think layer of coconut oil to prevent the fish from sticking.
Mix a seasoning blend with equal parts of the sea salt, pepper, and garlic salt. Sprinkle the seasoning on one side of the fish, and then rub so that it is distributed evenly.
Place the fish on the tray with the seasoned side facing down. Then season the other side and rub the seasoning too.
Bake in the oven at 400 degrees Fahrenheit for 15-18 minutes. When done, take it out of the oven and let stand for at least 5 minutes. I know most people want their meals warm, but waiting a while will let the fish harden to give it a nicer texture.
The result is a fish that is flaky, yet firm. It’s soft enough for my infant daughter to eat. The overwhelming taste is the sea salt, which isn’t necessarily a bad thing.
I encourage you to give it a try!