This is one of my favorite breaded fish recipes.  So easy, so delicious, so good.  My family, who is not gluten-free, loves it as much as I do.  I always have leftovers, which I love, so I can have a great, healthy lunch the next day.

Ingredients:

• mild white fish (1 pound will feed approximately 3 people).  We like cod, basa, sole and pollack to name a few.
• eggs, egg replacer,  soy milk or rice milk mixed with a little gluten-free flour for thickness
• gluten-free bread crumbs
• onions and spices (optional)

Preparation:

• In one casserole dish crack two eggs and whip together until completely blended.  If you don’t want to use eggs, you can use egg replacer, or a gluten-free “milk drink” mixed with a tablespoon or more of gluten-free flour for thickness.
• In another casserole dish pour in bread crumbs.  You can add spices such as salt, pepper, paprika, garlic, etc. to the bread crumbs before or after coating the fish, if you want to.
• Dip the fish into the eggs and then into the gluten-free bread crumbs, coating completely on both sides, and adding bread crumbs as needed.
• Pour olive oil into a pan on medium heat on your stove top.  Put the breaded fish into the pan and cover.  Cook for approximately 5 minutes per side, until golden brown and flaky.  Cook more time for a thicker fish, less time for a thinner fish.
• Cut onions into slices and cook with fish: if you put them in with the fish at the beginning they will get dark and crunchy.  If you put them in when you turn the fish over they will be lighter and softer.

Tips:

• If you prefer you can bake the fish instead of cooking it on the stovetop, at 350 degrees for approximately 7 minutes per side, depending on the thickness of the fish.  Be sure to spray the casserole dish and coat with olive oil.