My fast food home made challenge has begun again with the boys and this is my first effort!
Fish and chips are a favourite but not not terribly healthy and certainly not gluten free.
I have oven baked the fish with absolutely no fat, used gluten free breadcrumbs flavoured with herbs and the freshest of fish from our local fishmonger, baby snapper caught in Western Australia.
This recipe works with any white fish fillets, just adjust the cooking time accordingly.
I have mentioned before but, here I go again………gluten free bread costs a fortune so buy it when it’s on special or reduced and crumb it in your food processor, don’t cut off the crusts, keep them on and even consider using rolls! These breadcrumbs are from 3 gluten free rolls.
Serve with home made wedges and a squeeze of lemon.
800g- 1kg fish fillets, around 12 baby snapper fillets
250g fresh gluten free breadcrumbs
A few sprigs of fresh parsley
A handful of fresh oregano
Salt and freshly ground pepper
2 eggs, beaten
Pre heat the oven to 200 degrees Centigrade. Line 2 baking sheets with baking parchment.
Combine the breadcrumbs, parsley, oregano, salt and pepper in a bowl.
Take each fish fillet, dip into the egg and then into the breadcrumbs.
Lay onto the baking sheet and repeat with the remaining fillets.
Bake in the oven for 7-10mins, for baby snapper, larger fillets may take a little longer.