Recipe: Gluten Free Fish Nuggets with Tartar Sauce

It is always nice to find a good gluten free food that can be frozen and eaten over time. This is one of those situations.

Gluten Free Fish Nuggets

Ingredients:

• 3 tablespoons rice flour
• 1 egg, slightly beaten
• 4 slices gluten free bread
• 1 teaspoon dill weed
• 2 tablespoons fresh parsley, chopped
• 1 chicken breast

Gluten Free Tartar Sauce

• 1/3 cup mayonnaise
• 1 tablespoon sweet relish
• 1/2 teaspoon lemon juice
• 1 dash salt and pepper

Baking Instructions:

1. Preheat oven to 425 degrees.
2. Line a cookie sheet with parchment or spray with non-stick coating.
3. If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
4. If you are using fish cut to same size.
5. Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it’s sticky and doesn’t want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
6. Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
7. Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
8. Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient.
9. They reheat nicely in a toaster oven.

[Courtesy of Recipe Zaar]