Grain Free Fried Alaskan Rex Sole

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My sister was in town last week. We had a really great time camping, sightseeing, and just hanging out. One of the highlights of the past week was our trip up to the Matanuska Glacier. The Matanuska Glacier is located north/northeast of Anchorage, Alaska (I’d say it’s about a 2 – 2.5 hour drive from Anchorage). The glacier itself is about 27 miles long and 4 miles wide.

These pictures really don’t do the scenery justice. I highly recommend seeing the Matanuska Glacier in person, even if you are a local!

We drove to Glacier Park Resort and paid the toll to drive closer up to the glacier. We parked in the parking lot, then hiked closer. Here’s what we had to hike down:

It’s true, I’m not supposed to be doing any hiking because of my knees and my right Achilles tendon being inflamed, but I was wearing good shoes and I refused to miss out. My brother helped me in a few places, but thankfully the path is fairly well maintained, so it wasn’t too bad. Along the path, you can see evidence of where the glacier used to be before it started receding.

And even closer to the glacier, you realize the path you’ve been walking on is actually ice itself.

Once we finally got up to the glacier, I decided it was time I stayed behind and let the others go on ahead of me. I would have liked to continue with them, but I was tired and sore and knew I needed to save some energy for the hike back to the parking lot. There were a couple of picnic tables out for visitors so I sat, enjoyed the view, and took lots of pictures!

This is to the right of the glacier. These are the Chugach Mountains:

This is one of my favorite shots:

For more information on Matanuska Glacier, driving directions, and what to do there, you can check out this article from KTUU.

Grain Free Fried Rex Sole
This recipe is linked to Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays, Simple Lives Thursday, Frugal Days Sustainable Ways, and the Gluten Free Homemaker.

Alaskan Rex Sole is a small flat flounder-like fish. It’s a white fish that is very lean and delicate in flavor and texture. It’s one of my favorite fish to eat, especially fried. I don’t eat a lot of fried foods anymore, but when it comes to Rex Sole, I think I’ll make an exception.  :)

This recipe isn’t exact, but it will give you a good idea of what I used to make this super yummy dish.  :)

1 – 2 lbs Alaskan Rex Sole (or cod, halibut, tilapia, etc…), skinned and sliced into small pieces (Rex Sole is so thin my pieces were about 3×3″)
2 – 4 cups almond meal (I used Bob’s Red Mill)
2 – 3 eggs, beaten
Seasoning (I used a blend of sea salt, parsley, onion powder, paprika, and black pepper)
olive oil for frying

  1. Prepare 2 large sheet pans by covering them in foil or parchment paper.
  2. Combine the almond meal and the seasonings. Set aside.
  3. Blot off excess moisture from the fish using paper towels.
  4. Dip the fish (one or two pieces at a time) into the beaten egg, then dredge in the almond meal. Place the “breaded” fish on the prepared sheet pan and allow the almond meal to absorb the egg. Continue with the remaining pieces of fish until all are dredged in almond meal.
  5. Using a 12 inch cast iron skillet (or something similiar), coat the bottom of the pan with about 1/2 inch of olive oil and heat over medium (once the oil is up to temperature, you may need to lower your heat to medium-low). You may need to add more oil to your pan after a while if you have several pieces of fish to fry.
  6. Fry 3 or 4 pieces of fish at a time, making sure not to crowd the fish in the pan. Each piece may take 3 – 5 minutes per side, depending on how thick your fish is. I generally flip my fish when the breading is golden brown.
  7. Place cooked fish on a place with paper towels, so the excess oil will be absorbed into the towel.
  8. Serve with lemon wedges, a salad, baked sweet potatoes, etc. Cocktail sauce, ranch dressing or tartar sauce are perfect for dipping!


One more thing…
On a personal note, I received a message from a old high school friend of mine, Steve, who is now a volleyball coach in Midland, Michigan. He asked me if I would post this letter on my blog, and after reading it, I absolutely agreed. Please contact Steven Clevenger directly if you are able to donate to this worthy cause.

Coach Steven Clevenger
Bay City Western Volleyball
2906 Braley Ct Midland Mi, 48640
(989) 513-7291

Dear Sir or Madam;

Bay City Western Volleyball has teamed up with the Travis Mills Foundation to fund raise $10,000 to support our local hero Travis Mills after the wounds he sustained in Afghanistan.

United States Army Staff Sergeant Travis Mills of the 82nd Airborne on his third tour of duty in Afghanistan, was critically injured on April 10th by an IED (improvised explosive device) while on patrol, losing portions of both legs and both arms. He is only the fourth quadruple amputee, from the wars in Iraq and Afghanistan, to survive his injuries. Thanks to his amazing strength, courage, an incredible will to live, the heroic actions of the men in his unit, and the prayers of thousands, Travis has returned to the Walter Reed Army Medical Center, near Washington DC, where he is on the road to recovery. Every day is a battle, but Travis continues to astound friends and family alike with his progress and with his amazing spirit. SSG Travis Mills is a genuine American hero, and for his incredible sacrifice, we are forever in his debt. ( )

Travis’s sacrifices for our country are truly amazing and the Western High School Volleyball program would like to help provide support not only for Travis but also for his wife Kelsey and his six month old daughter Chloe.

On October 16, 2012 a volleyball match will take place between Mt Pleasant High School and Bay City Western High School in which we will honor Travis Mills and his family. With your help of either a financial donations or a donation of goods that can be auctioned off we can make this event a success and send a clear message that we will support our troops in their time of need. Any donation big or small will be greatly appreciated and all donators will be recognized during the volleyball match.

If you are able and willing to donate either mail (2906 Braley Ct Midland Michigan) or contact Coach Steven Clevenger 989-513-7291 and we will arrange pickup of the item(s).

Thank you!


Steven Clevenger
Head Coach Bay City Western Volleyball
Clevenger2010 [at] gmail [dot] com


  1. says

    Hi There Megan,

    I’m so glad you had a great time with your sister. :-)

    Your pictures are stunning! Absolutely gorgeous. And the Rex Sole – mouth watering, Megan!!


    P.S. Thank you for sharing the letter

  2. Linda says

    Awesome pictures, Megan. Alaska is so spectacular–and a delicious fish recipe as a bonus! thanks so much.

  3. says

    I love the pictures! We are going to the glacier someday .. in fact, last year when we were in Alaska we almost went .. I can’t wait! The fish sounds so good. The last time I had fried food was 2 years ago in Homer. I had some fried halibut that was SO good.. and a few hours later I got so sick and up it came, in front of my boyfriend (who is now my husband) and his mom… lol! I’m going to blame it on the fried part :) However, I think I would try your fried fish!

  4. Janet says

    Wow, so many beautiful places to see in our world. Love nut coatings on my chicken and fish! Megan, sorry to throw this at you. My son was recently diagnosed with fructose malabsorption and I am finding along with the grains it also affects my psoriasis, inflammation and complexion. Have you ever looked into that also? I am getting more and more paleo on this journey I have to say but it’s worth it! I was so hung up on dairy and celiac, I didn’t even consider fructose but it’s done wonders for me cutting it down drastically.

  5. Linda says

    Megan, the recipe looks delicious and I’m going to try it tonight with some Alaskan cod. One thing I would point out to everyone – olive oil is not a good oil for frying. It’s not stable enough to get hot enough for frying, so it releases free radicals. A better oil would be grapeseed oil or coconut oil. Even peanut oil would be lots better than olive oil.

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