Cornflake Crusted Fish
Cereal Doesn't Just Have to Be for The Brekkie Bowl recipe by Dr Joanna McMillan Nutritional Advisor for Freedom Foods
3 cups Freedom Foods Corn Flakes
½ cup gluten free flour (e.g. cornflour, brown rice flour or gluten free flour mix)
2 egg whites
2 tb water
Handful of fresh dill, finely chopped (or 2 tsp dried dill)
4 white fish fillets (e.g. snapper, blue eye cod or flathead)
¼ cup extra virgin olive oil
Blitz the cornflakes in a food processor until they resemble breadcrumbs. (Alternatively you can do this by placing them in a plastic bag and crushing with a rolling pin).
Place the flour in a shallow dish. Whisk the egg whites with the water in a second shallow dish. Combine the crushed cornflakes and dill in a third bowl.
Dip each fillet in the flour first to coat, then drench with the egg white allowing any excess to run off, and finally coat in the cornflake mix.
Heat the oil in a large frying pan over a moderate heat and fry the fish fillets for 3-4 minutes on each side until nicely browned. Drain on kitchen towel and serve with a lovely mixed salad.