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–+ servings
Crispy Fish Fingers3

Crispy Fish Fingers

Angie Halten
A recipe so delicious your children will never know it's made with leftover rice cereal.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1.5 lbs white fish fillets cut into strips
  • 1/2 cup buttermilk or milk substitute
  • 2 Tbsp butter or margarine melted
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dillweed optional
  • 2 cups crushed GF corn flakes Chex, or rice crisps

Instructions
 

  • Combine buttermilk, butter and lemon juice in a bowl and set aside.
  • 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.
  • 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 1/2 cup - let stand 5 minutes.
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