Name: Rice-crumbed fish and chips
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 1 medium potato; 1/3 cup (20 grams) rice flakes; 2 teaspoon finely chopped fresh flat-leaf parsley; 1 teaspoon finely grated lemon rind; 1 180 gram firm white fish fillet, halved lengthways; cooking oil spray

Rice-crumbed fish and chips

Rice flakes make this crumbed fish light, crispy and gluten-free. They should be available from your health food store, or in the health aisle at the supermarket.

Photographer: Jason Hamilton. Stylist: Justine Osborne

Ingredients

1 medium potato

1/3 cup (20 grams) rice flakes

2 teaspoon finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon rind

1 180 gram firm white fish fillet, halved lengthways

cooking oil spray

Method

1.Preheat the oven to 220°C/200°C fan-forced.

2.Cut potato into 1cm slices; cut slices into 1cm chips. Place chips on an oven tray lined with baking paper; bake about 35 minutes or until browned lightly.

3.Meanwhile, coarsely crush rice flakes in a small bowl; mix in parsley and rind. Press crumb mixture onto both sides of fish; spray fish with cooking oil about 2 seconds each side.

4.Place fish on tray; cook fish in oven final 10 minutes of chip cooking time.

5.Serve with lemon wedges.

Women's Weekly Food

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Ingredients

Method

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