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We hope you got benefit from reading it, now let’s go back to vickys breaded oven-fried fish, gf df ef sf nf recipe. To cook vickys breaded oven-fried fish, gf df ef sf nf you only need 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Breaded Oven-Fried Fish, GF DF EF SF NF:
- You need 4 white fish fillets, around 650g
- Use 4 slice thick stale gluten-free bread
- Provide 70 grams gf / plain flour
- Prepare 1 tbsp dijon mustard
- You need 1/4 tsp or to taste cayenne pepper
- Use 60 ml Vickys Tartare Sauce from my link below
- Prepare 2 tsp fresh chopped parsley
- Prepare 1/4 tsp salt
- Provide black pepper
- You need 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
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