Saturday, January 9, 2010

Baked Crispy fish or Chicken

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke's solution to fried chicken (or fish) fingers is this baked version developed for people who are gluten-intolerant. Gluten-free cereals and bread crumbs are sold at Whole Foods, Vitamin Cottage and Wild Oats grocery stores. Serve with green beans and a tomato-cucumber salad. Makes 4 cups of coating.
3 cups Health Valley Rice Crunch 'Ems cereal
1 cup brown rice "bread crumbs"
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups olive oil (more, if needed)
1/2 cup butter, melted
2 lightly whisked egg whites
2 pounds raw chicken tenders or fish strips (cod, haddock, hake or sea bass)
Preheat oven to 350 degrees.
Place rice cereal in a food processor and process to desired consistency. Add brown rice crumbs, garlic powder, oregano, marjoram, thyme, salt and pepper, and combine ingredients.
Dip chicken (or fish) in olive oil, then butter, egg white (or water) and finally into bread-crumb mixture. Place chicken (or fish) on a nonstick cookie sheet and bake for 15-20 minutes or until crumbs are brown.



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