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Gluten Free Oven Baked Fish and Chips Recipe Video
|Potato||1 Large, cut into 12 wedges|
|Dried rosemary||1 Teaspoon|
|Sea salt||To Taste|
|Tilapia||6 Ounce, cut into long strips|
|Gluten free bisquick||2⁄3 Cup (10.67 tbs)|
|Garlic powder||To Taste|
|Old bay seasoning||To Taste|
|Black pepper||To Taste|
|Olive oil||1 Teaspoon (For Drizzling On Top)|
Serving size: Complete recipe
Calories 852 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 299.5 mg
Sodium 1691.9 mg70.5%
Total Carbohydrates 130 g43.4%
Dietary Fiber 9.4 g37.8%
Sugars 34.3 g
Protein 48 g96.2%
Vitamin A 19.3% Vitamin C 105.1%
Calcium 18.5% Iron 34.7%
*Based on a 2000 Calorie diet
Preheat the oven to 425 degrees F or 220 degrees C.
Scrub the potato and cut into 12 wedges then place it into a medium bowl.
Add the olive oil and all of the seasonings or other seasonings of your choice and toss until they are well coated.
Place them onto a foil lined baking sheet that’s been sprayed with nonstick cooking spray and bake at 425 degrees F for 15 minutes.
After 15 minutes flip the potatoes and return them to the oven for another 20 minutes.
For the fish:
Cut the fillets into long strips and pat them dry with paper towels.
In a medium combine the egg milk and a sprinkle of all the seasonings or other seasonings of your choice.
In another bowl combine the gluten free Bisquick with more of the same seasonings that you used in the egg.
Dip the fish into the seasoned dry mixture, then dip it into the egg, then back into the dry mixture. At this point you could either set it aside on a plate, or repeat the process of dipping it into the egg and dry mixture again for a thicker coating.
Place the fillets onto a foil lined baking sheet and drizzle them with olive oil or spray them with nonstick spray and bake at them at 425 degrees F or 220 degrees C for 15 minutes then turn them over and bake them for another 5 minutes.