This easy pan fried fresh gray cod was a lovely dinner enhanced by a tasty Tarragon Parsley White Wine Sauce. When using a white fish such as cod, halibut, or snapper just about any herb sauce will enhance the delicate flavors of the fish. (make the Tarragon Parsley White Wine Sauce first, and keep on minimum until ready to serve over the fish)
3 single pieces of gray cod or other white fish
3/4 cup gluten free bread crumbs
1 tsp. garlic powder
salt, and fresh cracked pepper
1 egg – whisk with a fork
2 Tblsp. butter, 1 Tblsp. Extra Virgin Olive Oil
On a plate, add the breadcrumbs, garlic powder, salt and pepper, mix well with a fork. Heat up a frying pan on medium high heat with the butter and EVOO. Rinse your fish fillets and pat dry. Dip into the egg mixture, then dip into the breadcrumb mixture pressing the fish firmly to coat. Add to the hot frying pan and cook each side until golden – or until the fish has reached 145 degree temperature. Mine took about 6 minutes per side – it will depend on the thickness of your fish.
TARRAGON PARSLEY WHITE WINE SAUCE:
1 1/2 cups milk (we use a neutral non sweet soy milk)
1/4 cup dry white wine
2 Tblsp. butter
1 shallot, finely minced
1 garlic clove, minced
2 Tblsp. fresh Italian Flat Leaf Parsley, minced
1 rounded Tblsp. fresh Tarragon, minced
1/2 tsp. dry mustard
salt and pepper
3 Tblsp. Sweet Rice Flour
Heat up a sauce pan on low medium heat with 2 Tblsp. butter. Add the shallot, garlic, dry mustard, tarragon, parsley, salt and pepper. Saute about 5 minutes. Turn up the heat to medium and pour in the white wine. Bring to a good simmer and reduce by half.
Add in the Sweet Rice Flour, whisking well – it will be thick. Then slowly pour in the milk, whisking the whole time, turn down to low, and continue to whisk until thickened. Check for seasonings then pour over the pan fried fish and serve while hot with any side dishes.