The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Rinse gutted fish. If they were brought home ungutted, throw them out and eat something else.
With a very sharp knife, cut fish in half down the backbone. Under running water, peel off skin (some meat will peel off too).
If desired, bone. On cutting board, grasp backbone and peel – smaller bones will follow. You will lose meat doing this, but if you want to avoid small bones for small children, it’s easier to bone before cooking.
In flat dish, mix egg and milk or milk alternative.
Process cereals through food processor, and season.
Put oil and margarine in frying pan, and heat to medium heat.
Plop fish in egg mixture. Dredge in cereal mixture, and place in pan, which now is hot.
Cook about 2-3 minutes per side. These are done quickly, and need to be served hot.
Garlic flavored oil is nice in this.
I believe you could use Egg Replacer, or omit the egg. I didn’t try as I was making this for my NKA children.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.