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| Photo: Cedric Chee |
1 1/2 cups gluten free Corn Chex, (crushed fine)
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 cup lemon juice
4 white fish fillets
Olive oil cooking spray
Preheat oven to 375°F. In a wide shallow bowl combine crushed Corn Chex, salt, paprika and garlic powder and lemon juice. Press fish into cornflake mixture. Turn over several times so that the fillets are fully covered. Arrange fillets (about 2 inches apart)on an oil-sprayed baking sheet. Spray fillets with olive oil. Bake for 8 to 10 minutes, or until the tops of the fillets begin to brown. Turn and bake an additional 5-7 minutes, or until the fillets are cooked through. Transfer to plates and serve with Texas fries and cole slaw.
