These crunchy breaded fish fillets served alongside my Warm Potato Salad make a deliciously light and easy mid-week dinner.
In a food processor, combine bread crumbs, almond meal and parsley and pulse until you have a fine crumb
Set up a standard breading procedure in three wide deep plates. Fill one plate with brown rice flour, one plate with the beaten eggs, and one plate with the breadcrumb mix
Season the fish fillets. Using one hand for dry things and one hand for wet things, take each piece of fish through the breading procedure: dip lightly in the flour, then the egg wash and then through the breadcrumbs. Lay the breaded fish on a baking tray and refrigerate for 30 minutes
Heat a frying pan over medium heat with a little ghee or beef tallow. Fry the fish fillets for a few minutes each side until golden and cooked through. You may need to do them in batches so as not to overcrowd the frying pan
Serve with a wedge of lemon and your favourite side.
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