An easy and tasty gluten free dish

ingredients

1/4 cup Byrd Mill peanut flour

1 tablespoon peanut oil
1/4 cup Patrick Henry yellow corn meal 1 tablespoon butter
1/4 cup finely chopped roasted peanuts 1/3 cup gluten free mayonnaise
2 teaspoons herbes de Provence or finely chopped fresh herbs 2 tablespoons finely chopped sweet pickles
2 egg whites 1/2 teaspoon dry mustard
1/2 teaspoon salt 1/4 teaspoon hot pepper sauce (optional)
1/4 teaspoon freshly ground black pepper 4 lemon wedges
5 ounces of your favorite fish

In a shallow plate or pie plate, combine cornmeal, peanut flour, peanuts and herbs; mix well. In another shallow plate, beat egg whites with 2 teaspoons water. Sprinkle salt and pepper over fish. One at a time, dredge fish fillet in cornmeal mixture, then in egg white mixture and then again in cornmeal mixture, patting to coat. Transfer to a plate; set aside. Heat oil and butter in a 12-inch nonstick skillet over medium heat until hot. Add fish; sauté 4 to 5 minutes per side or until fish is golden brown. Meanwhile, combine mayonnaise, pickles, mustard, and if desired, pepper sauce. Serve fish with sauce and lemon wedges