Rice-crumbed fish and chips | Women's Weekly Food
Light, crispy rice-crusted fish and chips that's gluten-free—perfect for those with dietary restrictions. Try this easy recipe from Women’s Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 medium potato
- 1/3 cup (20 grams) rice flakes
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1 teaspoon finely grated lemon rind
- 1 180 gram firm white fish fillet, halved lengthways
- cooking oil spray
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