This easy frying technique is very versatile and worth trying for almost any product that you might once have “floured” before frying. The result is gluten-free, but it is superior to much of what the glutenated world consumes!
You will need to find some gluten free rice wrappers (banh trang wrappers) in an Asian grocery store. These wrappers are round, and they have a cross-hatch pattern on them from the basket weave of the manufacturing process. You can use the 6 inch or the 8 inch variety – no matter. To use the wrappers, you soak them in warm water for 20 seconds, one or two at a time. Be careful to read the label – there are a few versions of this product that contain wheat (they have a different cross-hatch pattern on them.)
Set out a pie plate of warm-hot water right next to where you are working, and open the package of rice wrappers.
Prepare a zesty seasoning mixture of chopped scallions, garlic, ginger, hot peppers, salt, pepper or whatever you like – use some type of onion-like vegetable, and some fresh herbs that go with fish. You will need a tablespoon of seasoning mixture per piece of fish.
Cut the fish into 4″ pieces (skinless, boneless). Use salmon, cod, hake or other firm-fleshed fish.
Place a single wrapper in the water, then lay it out on a piece of waxed paper until it is soft enough to roll – about 20 seconds total.
Place the soaked wrapper on a plate, put a tablespoon of the seasoning mixture in the center of the wrapper, spreading it to the same size as one piece of fish.
Put a piece of fish on top of the seasoning on the soaked wrapper.
Complete the package: Fold the bottom piece of wrapper over the fish, then fold in the two side bits, then roll the package up towards the top of the wrapper so the package becomes a sort of egg roll.
Set the wrapped fish aside and continue with the rest of the pieces of fish, using one wrapper per piece.
Heat oil on medium-high until hot enough for frying in a non-stick pan or heavy pan and fry the wrapped fish packages for 4 minutes per side until crispy and browned. The oil should be hot enough so the packages sizzle immediately when they go in the pan.
Serve the fish packages as is or with a gluten-free asian dipping sauce – the kind that is served with pot stickers.