Ingredients
- 2 eggs
- 2 tbsp milk
- 4 tbsp gluten-free plain (all-purpose) flour
- 80 g (2¾ oz/1 cup) rice crumbs
- 4 boneless white fish fillets
- canola or olive oil spray
- lettuce or salad leaves, to serve
- chutneyGF (Basics), to serve
Wedges
- 1 kg (2 lb 4 oz) all-purpose potatoes, peeled and cut into wedges
- canola or olive oil spray
Method
1. Preheat the oven to 220°C (425°F/Gas 7). Line two large baking trays with sheets of baking paper.
2. Combine the eggs and milk in a shallow bowl. Put the flour in a shallow dish and season with salt and pepper. Put the rice crumbs in a separate shallow dish. Dip the fish in the 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.
3. Put the potato wedges in a large bowl and sprinkle with salt. Spray the wedges with oil, then toss to coat. Spread over the second lined tray.
4. 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.
