30 mins Preparation, Make 2 servings
- 2 large handfuls PureBred Gluten Wholegrain Seeded Roll breadcrumbs
- 450g lemon sole fillets, skinned
- 50g gluten free flour
- 2 large free-range eggs
- 1 tbsp sweet paprika
- 1 tbsp olive oil
- Ketchup or mayo to serve.
Preheat the oven to 220C. Lightly oil a baking tray.
Cut the fish into finger-width strips. Season the flour and place on a plate.
Crack the eggs into a shallow dish and lightly beat.
Mix the paprika with the breadcrumbs on another plate.
Coat the fish with first the flour then the egg and then the breadcrumbs.
Place them on the oiled tray drizzle with olive oil and bake for 10-15 mins until golden all over.
Serve with ketchup or mayo.