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Crispy Fish Fingers

A recipe so delicious your children will never know it’s made with leftover rice cereal.

Crispy Fish Fingers3

Crispy Fish Fingers
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Serves: 4
A recipe so delicious your children will never know it's made with leftover rice cereal.
Ingredients
  • 1.5 lbs white fish fillets, cut into strips
  • ½ cup buttermilk or milk substitute
  • 2 Tbsp butter or margarine, melted
  • 2 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dillweed, optional
  • 2 cups crushed GF corn flakes, Chex, or rice crisps
Instructions
  1. Combine buttermilk, butter and lemon juice in a bowl and set aside.
  2. Mix together the salt, pepper, dillweed and crushed cereal in a flat bottom bowl. Dip each piece of fish into the buttermilk, butter and lemon mixture first then roll in the cereal and spice mix until coated.
  3. Place fish fillets in a greased 13x9 pan and bake at 350°F until fish flakes easily with a fork, approximately 20 to 30 minutes, depending on thickness of the fish fillets.
Notes
To Make Buttermilk: put 1 tsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to ½ cup - let stand 5 minutes.

 

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