1/2 cup gluten-free corn flour
2 tsp cayenne pepper -divided
1 tsp pepper
1 large shallot – sliced into rings
1 tbs milk
1/2 cup olive oil.
In a large skillet, heat the olive oil while you prepare your fish and shallots. Add 1 tsp of cayenne pepper to the olive oil.
In a medium sized bowl, mix the corn flour, cayenne and pepper. Divide it into two 1/4 cup measurements. Coat the fish on each side with the flour mixture. Then, with the other 1/4 cup, add the milk and coat the shallot rings.
Start with the shallots. Drop them in gently with a spoon, making sure they sizzle and are frying. I test beforehand, to make sure my oil is hot enough, with a single ring, then I put them all in when it’s ready. Then they don’t get soggy. Frying them should take no more than a minute. Remove from the oil and place on a paper towel to drain. Now it’s the fish’s turn. Do the same but cook it for 3 to 4 minutes on each side, or until the fish is cooked through.
Remove the fish from the pan and also place it on a paper towel to remove the excess oil. Serve with the onion rings on top and a glass of a spicy red wine! I like the Apothic Red with this one. If you don’t want to go all spicy just cut back on the cayenne. Or if you want it even spicier, add more!