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We hope you got insight from reading it, now let’s go back to vickys breaded oven-fried fish, gf df ef sf nf recipe. You can cook vickys breaded oven-fried fish, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Vickys Breaded Oven-Fried Fish, GF DF EF SF NF:
- Use 4 of white fish fillets, around 650g.
- Get 4 slice of thick stale gluten-free bread.
- Take 70 grams of gf / plain flour.
- Prepare 1 tbsp of dijon mustard.
- You need 1/4 tsp of or to taste cayenne pepper.
- Prepare 60 ml of Vickys Tartare Sauce from my link below.
- Get 2 tsp of fresh chopped parsley.
- Use 1/4 tsp of salt.
- You need of black pepper.
- Take of sweet paprika to colour if desired.
Steps to make Vickys Breaded Oven-Fried Fish, GF DF EF SF NF:
- Preheat oven to gas 6 / 200C / 400°F and pulse the bread into crumbs in a food processor. Spread the crumbs onto a shallow baking sheet and toast in the oven, stirring now and again, for 8 minutes. Transfer the crumbs into a shallow dish large enough to fit the fish fillets into.
- Combine the tartare sauce, half of the flour, the mustard, cayenne and parsley in another dish the same size. In a 3rd dish mix the remaining flour, salt & pepper and paprika.
- Raise the oven temp to gas 8 / 230C / 450°F and lightly grease a baking tray.
- Pat the fish fillets dry with kitchen towel. Dredge the fillets one at a time lightly in the seasoned flour from dish 3. Dip the top and sides of the fillets in the tartar sauce / flour mixture from dish 2 (add a little rice milk if the mixture is too thick) then finally cover that coating with the bread crumbs, patting well all over to ensure they stick https://cookpad.com/us/recipes/336379-vickys-tartare-sauce-gluten-dairy-egg-soy-free.
- Put the breaded fish on the baking tray, spray lightly with cooking oil and bake until the crumbs are golden brown and the fish is cooked through, 10 to 12 minutes. Serve with chunky chips, mushy peas and the tartar sauce from my previous recipe.
- This breading is delicious on chicken too.
I found in a magazine at the doctor's office this recipe for oven fried fish, which is nice and crispy like the deep fried kind but without all the fat. Dredge each fish fillet first in flour, then in egg wash and finally into the breadcrumbs. The top countries of suppliers are China, India, and Hong Kong. On separate sheet of waxed paper, place bread crumbs. Coat flounder strips with seasoned flour, shaking off excess.
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