i had 2 edit all the
"yammer-in"
out.
(i yammer 2 much sometimes)
1 1/3 cup crispy rice cereal
(we used an organic "rice crispies" made with brown rice)
3 tsp extra-virgin olive oil
1 tsp paprika
a dash or 2 of kosher salt
a dash or 2 of kosher salt
&
fresh ground pepper
1-2 tsp onion powder
1 tsp dijon mustard
(we used "stonewall kitchen traditional pub style ")
2 large pieces of fish
( we used haddock )
or
skinless chicken
tenders
(we used 6 average size tenders)
would have covered
approx 8.
1-2 egg whites
(your call)
add more mustard if using more than 1 egg white
start by
preheating
oven to 400-425 degrees F.
add
mustard to the egg whites
&
whisk well
(in a shallow bowl)
set aside.
~ take all dry ingredients
&
olive oil
put into a food processor ~
&
olive oil
put into a food processor ~
blend until the texture is fine.
pour dry mixture onto a plate
dip your meat in the egg whites
then roll around in the breading
getting both sides
&
lay on a
foil-lined
lightly greased
(spray-can canola oil is a good choice)
baking sheet or broiling pan.
lightly greased
(spray-can canola oil is a good choice)
baking sheet or broiling pan.
for chicken tenders -
bake
until crisp for approx 30 mins
fish ran about 20 - 25 minutes
depends on the thickness
you be the judge.
you want a nice n crisp coating on both.
we normally buy flounder
but
they were out
so we had haddock.
adjust
all ingredients accordingly
when using more meat.