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Gluten-free fried fish? Yes please! Tilapia is a white fish that has a very mild fish taste, and in this recipe it is coated in eggs and potato starch, then fried, to give it a nice crust. Finish it off with a simple veggie sauce that adds balanced flavors and nice texture. This filling, gluten free, and Kosher for Passover fish dish is a real winner!
2 onions, very thinly sliced
4 carrots, julienned
1/4 cup Tuscanini Tomato Paste
1/4 cup vinegar (use gluten-free if needed)
salt, to taste
pepper, to taste
2 pounds tilapia fillets
3 eggs
oil, for frying
Heat a large sauté pan over medium-high heat. Add oil and onions and sauté for five minutes.
Add carrots and cook, stirring occasionally, until onions are deep golden and caramelizing and carrots are soft. Lower heat and add tomato paste. Cook an additional three minutes. Add vinegar and stir to combine. Season with salt and pepper. Set aside.
Pat tilapia dry and season with salt and pepper.
In a food processor, combine potato starch and eggs. Process to combine and remove batter to a shallow dish.
Meanwhile, heat oil in a frying pan over medium-high heat.
Coat the fish in batter on all sides and fry, three to four minutes per side or until thoroughly cooked through.
Spoon vegetable sauce on top and serve.
Photography by Tamara Friedman
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