Glutenfree Mini Filet O’ Fish Sliders With Garlic Pepper Fries and Citrus Slaw (gf, df, paleo) 

Paleo confession time: I used to love McDonald’s Filet o’ Fish. I mean, I LOVED them. I loved  them. I loved them. I can’t express the love in any words. Maybe a video?

I get him. I loved that fake fish, fried crumb, nasty cheese-like substance burnt into the fish, and the heart-clogging tartar sauce.

Like this would not be unacceptable to me back then:

And you can’t pass off another fast food fishwich on me. Carl’s Catch? Barf. Burger King’s Whaler? NOPE. Long John Silver’s? Gag me. But McD’s? Yes. I don’t eat them anymore, but I do dream of them. And I’ve spent some time thinking of them and how to make one that not only I would love, but that my family would, too.

I think I nailed it the other night. One bite and my husband rolled his eyes back in his head and said with a mouthful, “damn girl, you did it again!” And then he ate 3.

Glutenfree Mini Filet O’ Fish Sliders With Garlic Pepper Fries and Citrus Slaw (gf, df, paleo) (Makes 9 Minis) 

Gluten Free Filet O' Fish
Gluten Free Filet O’ Fish

Gluten Free Filet O’ Fish 

  • 3 Large Mahi Mahi Filets
  • 1 C Otto’s Cassava Flour
  • 1/2 C La Croix Water
  • 1 T Flavor God Garlic Lovers
  • 1/2 T Dill
  • 1/2 T Flavor God Lemon Garlic
  • 1/2 t coarse black pepper
  • Pinch salt
  • Pinch garlic salt
  • Coconut Oil
  • Tessemae’s Chesapeake Mayo
  • Mini Glutenfree Buns
  1. Heat cast iron skillet with coconut oil over medium-high heat. You’ll need about 1.5″ of oil for this.
  2. Cut each filet into 3 sections, this will give you 9 mini filets.
  3. Mix cassava flour, spices, seasonings and water in a small bowl. This will make a slightly roux texture. It is not a true batter, so don’t be surprised if its more on the runny side. You can adjust the water to your taste, but I don’t like my fish heavy on the battered side, so I go on the runny side.
  4. Dip all the fish filets into the mixture, thoroughly covering all sides.
  5. Once coconut oil is hot, and fish is battered to your liking, drop a few pieces in the oil, do not crowd the pan. Cook for 90 seconds on each side.  If your pieces are thicker, cook a bit longer. Turn them. When cooked thoroughly, rest on paper towels on a plate.
  6. Cook all remaining fish the same way. Turning every 90 seconds. Rest.
  7. Serve on gluten free mini buns with citrus slaw, Tesserae’s Chesapeake Mayo, and sides of garlic pepper steak frites.

Additional Recipes Below:

Garlic Pepper Steak Frites

Garlic Pepper Steak Frites 

  • 2 large gold potatoes, wedged
  • 2 T minced garlic
  • 1 T coarse black pepper
  • Pinch salt
  • Burroughs family farms garlic evoo
  • Tessemae’s Ketchup
  1. Cut potatoes into wedges.
  2. Toss in a bowl with garlic, evoo, pepper, and salt.
  3. Bake on parchment paper in a 450F oven.
  4. Bake for 20 minutes.
  5. Turn over and bake for another 5-10 minutes.
  6. Serve with Tesserae’s ketchup.
Tessemae's Chesapeake Mayo Citrus Slaw
Tessemae’s Chesapeake Mayo Citrus Slaw

Tessemae’s Chesapeake Mayo Citrus Slaw 

  • 2 c cabbage, shredded thinly
  • 1 c carrots, shredded thinly
  • 4 green onions, plus stems, sliced thinly
  • 2 T Tessemae’s Chesapeake Mayo
  • 1 T Burrough’s Family Farms Orange EVOO
  • Squeeze of one lemon
  • 1 T Apple Cider or Champagne Vinegar
  1. In a large mixing bowl, toss all ingredients until thoroughly combined.
  2. Chill for one hour.
  3. Serve on buns with fish filets, and as a side dish.
Gltuenfree Mini Filet O’ Fish Sliders, Garlic Pepper Steak Frites, Citrus Slaw

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