Crumbed fish

With the kids being a little on the crazy side yesterday afternoon, I didn’t have a lot of time to think about what to make for Supper. We had plenty of fish in the freezer and thought they would make a nice ending to the week. It was our first week of ‘no wheat‘ and as I had a box of rice crumbs in the cupboard I decided to crumb the fish in a non wheat kind of way. After looking up a few different versions of crumbing and battering (thanks to google) I came up with this version. I made fish bites for the kids to enjoy. Next time I’ll use an extra fillet for the fish bites so we have two full fillets for the adults.

20140809-2 crumbed fish

Crumbed Fish
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Ingredients
  1. 2 whiting fillets
  2. 2 eggs
  3. 120g coconut milk
  4. 100g almond flour
  5. 1 tsp sea salt
  6. 1/4 cup rice crumbs
  7. 1 tbsp garlic powder
  8. 1 tsp paprika
Instructions
  1. Preheat oven to 200'c. Line a baking tray with baking paper and brush with oil.
  2. Blend eggs, coconut milk, almond flour and salt in thermomix bowl for 20 seconds / speed 4. Set aside to be used for the batter.
  3. Combine rice crumbs, garlic powder, paprika and a dash of salt on a plate for crumbing.
  4. Lightly dry fish on a paper towel and dip each fish individually into the batter mix. Allow the excess to drip off.
  5. Press both sides of the fish into the crumb mixture and place onto the baking tray.
  6. Allow to rest for 5-10 minutes before baking for 10 minutes (turning once at the halfway mark), or until cooked.
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Debs.

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