Rice-crumbed fish and chips

Rice flakes make this crumbed fish light, crispy and gluten-free. They should be available from your health food store, or in the health aisle at the supermarket.
Photographer: Jason Hamilton. Stylist: Justine Osborne

Photographer: Jason Hamilton. Stylist: Justine Osborne




1.Preheat the oven to 220°C/200°C fan-forced.
2.Cut potato into 1cm slices; cut slices into 1cm chips. Place chips on an oven tray lined with baking paper; bake about 35 minutes or until browned lightly.
3.Meanwhile, coarsely crush rice flakes in a small bowl; mix in parsley and rind. Press crumb mixture onto both sides of fish; spray fish with cooking oil about 2 seconds each side.
4.Place fish on tray; cook fish in oven final 10 minutes of chip cooking time.
5.Serve with lemon wedges.

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