2lbs small Pacific halibut filets (skin removed)
2 cup gluten free panko ( I love Aleia's love of artisan food)
2 cups gluten free baking flour
2 cup unsweetened almond milk
several shakes of paprika
several shakes of Calm The F Down -Adaptogenic Herb Compound
Lots of extra virgin olive oil or avocado oil
I recommend cooking this on your outdoor grill side burner.
Coat a large cast iron skillet with a very heavy layer of oil. Heat on medium high heat for approximately 5 minutes. You want it hot so the fish will crisp up, but not too hot that it burns.
While the pan is heating - In a medium size bowl, soak the fillets in almond milk. In a separate bowl sift flour, panko, cayenne and salt.
Once the pan is ready, dredge each fillet through the panko mixture making sure to coat both sides. I can typically get 4 filets in a pan so you may have a few batches depending on how many fillets you have. Cook them on one side for 3 minutes. Turn over and cook on the other side for 3. Using an instant read thermometer remove the halibut when it reaches 135 degrees. Do this in batches until all fillets are cooked. You may need to add more oil to the pan after each batch. You may also need to lower the heat to medium as you cook.
Place cooked fillets on a baking sheet with wire rack so any remaining oil can drain. This will keep them crispy.
Suggestions: excellent for fish tacos, or on a crunchy salad or a bed of coconut rice.