Rice Crumbed Fish With Wedges -

Rice Crumbed Fish With Wedges

Low chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

2 eggs, or equivalent egg replacer
2 tablespoons rice drink
55 g (⅓ cup) soy free, gluten free plain (all-purpose) flour
75 g (1 cup) rice crumbs
4 x 125 g (4½ oz) boneless white fish fillets
Canola oil spray
Iceberg lettuce leaves, to serve
Pear Chutney, to serve

WEDGES

1 kg (2 Ib 4 oz) white-skinned potatoes, peeled and cut into wedges
Ground sea salt
Canola oil spray

Details

Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 4

Method

Preheat the oven to 220°C (425°F/Gas 7). Line two large baking trays with sheets of baking paper.

Combine the egg and rice drink in a shallow dish. Put the flour and rice crumbs in separate shallow dishes. Dip the fish in flour, followed by the egg mixture and, lastly, the rice crumbs. Lay the crumbed fish in a single layer on one of the lined trays. Refrigerate until required.

Put the potato wedges in a large bowl. Sprinkle with salt. Spray the wedges with oil.Toss to coat. Spread over the other lined tray.

Bake the potato wedges for 30 minutes, turning once. Put the wedges on the lower shelf of the oven. Remove the fish from the fridge, then spray both sides of the fish lightly with oil. Add the fish to the top shelf and cook for 20 minutes, or until the fish is cooked and the wedges are crispy. Serve the fish with the wedges, lettuce and chutney.

Related food category:

• Main Course