adapted from whattheforkfoodblog.com
2 lbs halibut filet (skin removed)
2 cups gluten-free bread crumbs, plain
1/2 cup gluten-free all-purpose flour
1/2 tsp paprika
2 eggs
1/4 cup milk
oil for frying (I commonly use safflower and sunflower, but have also used olive oil for a low-FODMAP client)
salt
pepper
Cut the halibut into 3x1-inch strips and season with salt and pepper. Set aside while setting up dredging station.
Arrange 3 wide bowls in a row. In the first, put the flour. In the second, combine the breadcrumbs, paprika, 1/2 tsp salt, and big pinch of pepper. In the third, whisk together the eggs and milk.
To dredge, dip the halibut strips into the flour, then the egg mixture, and finally the breadcrumbs. Set the dredged fish sticks on a plate while finishing the rest.
Heat 1/4-1/2 inch of oil in a heavy bottomed skillet over medium heat. When hot, fry the fish in batches for about 3-5 minutes TOTAL, flipping halfway through for even browning and cooking.
When the fish is done, remove it from the pan and place on a paper towel lined plate to soak up any excess oil.
For reheating, place fish on a baking sheet and bake at 350ºF for 5 minutes.
You can also freeze leftovers in a freezer bag and reheat on a baking sheet at 425ºF for 15-20 minutes.