I have a confession to make. Until not that long ago, I used to buy crumbed fish fillets for my sons. I don’t know why, when I would always flick through the ingredient list, somehow justifying that it wasn’t an everyday food in our household.
I have a few versions of this crumbed fish, but this was tonight’s which was very popular
INGREDIENTS
500g white fish fillets (I used MSC certified Hoki fillets)
1 cup quinoa flakes (from Naked Foods)
1/3 cup brown rice flour
2 organic eggs, lightly whisked with a fork
Your choice of oil for cooking
INGREDIENTS FOR THE REMAINDER OF DINNER
1 large sweet potato, cut into small wedges
1.5 cups organic lettuce (I love Coolibah Organics which I buy from Wholefoods House)
1/2 lemon, cut into wedges
2/3 cup frozen peas
*Mayonnaise is optional (in our house, it’s essential!)
METHOD
1. Set oven to 200 degrees celsius – slice sweet potato, then place in the oven with a dash of olive oil on baking paper in an oven tray. Set the timer for 30-40 minutes
2. Slice lemons, boil peas for 2 minutes then drain, place salad on the platter/bowl
3. When the sweet potato has about 15 minutes to go, place 3 bowls on the bench – in 1, tip the brown rice flour, the next eggs, the final quinoa flakes. Make sure the bowls are shallow/wide enough that it is easy to “dip & flip” each fillet before cooking
4. Dip each piece of fish in the brown rice flour, then eggs (let any excess drip off), then coat in quinoa flakes
5. Fry in preferred oil for about 2 minutes on each side or until golden.
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