Name: Gluten-Free Japanese Cracker-Coated Fish Fillets
Yield: 2-3 servings
Ingredients: 2 tsp vegetable oil; 16 Japanese plain rice crackers; 1 cup white rice flour; 1 tsp lemon pepper or ½ tsp Cajun spice; ¼ tsp salt; ⅒ tsp granulated sugar; 1 ¼ cup cold water; 1 lb(s) white fish fillets (haddock, halibut, pickerel, sole, etc.)

Gluten-Free Japanese Cracker-Coated Fish Fillets

Yields

2-3 servings

Recipe courtesy of Jennifer Low

ingredients

tsp vegetable oil

Japanese plain rice crackers

cup white rice flour

tsp lemon pepper or ½ tsp Cajun spice

tsp salt

⅒

tsp granulated sugar

1 ¼

cup cold water

lb(s) white fish fillets (haddock, halibut, pickerel, sole, etc.)

Ingredient Substitution Guide

directions

Step 1

Line 11 X 17-inch baking sheet with parchment paper. Brush or rub with vegetable oil onto parchment. Set aside.

Step 2

Preheat oven to 475 F (250 C).

Step 3

In heavy plastic bag, place Japanese rice crackers. Roll with rolling pin until crumbs are no bigger than size of rolled oats. Set aside 2/3 cup (150 mL) crumbs.

Step 4

In bowl, mix rice flour, lemon pepper (or Cajun spice), salt and sugar. Gradually stir in water to form batter. Stir in cracker crumbs. The batter should be thick, but can still be stirred. If batter is too thick, add a teaspoon or two of water.

Step 5

Cut fish fillets into halves or thirds crosswise. Dip in batter to coat.

Step 6

Place coated fish on oiled parchment paper. Using a spoon, spread additional batter over top fillets in an even layer about 1/4-inch (6 mm) thick.

Step 7

Bake on middle rack of oven 20 minutes, or until coating on bottoms of fillets is lightly golden. Turn over pieces. Bake another 5 minutes. Serve hot.

Step 8

Makes 2 to 3 dinner servings Gluten-Free Japanese Cracker-Coated Fish Fillets.

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Gluten-Free Japanese Cracker-Coated Fish Fillets

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directions

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