Do you guys like seafood?
(this is where 5-year-old me opens her mouth and says, “SEE food!”)
Okay, it’s not very funny now but you know you loved that joke when you were a kid.
Two things about me:
- I love fish.
- It’s the protein that I eat the least.
Anddd I have no idea why.
I’m going to try and eat fish more often. And now that I’ve written/said it out loud and put it out on the interwebs, I’ll actually do it, right?
Let’s start with this recipe: Plantain-Crusted Haddock. It’s the perfect solution for those of us gluten-free eaters who want breaded fish. It’s a light and tender and flaky fish with a crispy and crunchy coating… mmmm bready fish.
This is the perfect winter fish recipe. Because, let’s be real, there’s no way you’re going to turn your oven to 500F in the summer.
It’s really simple to make and it’s done in no time at all. You just pop it in the oven and bam, 10ish minutes later, you’ve got baked fish:
- 2 pounds Haddock (or another white fish), cut into small pieces
- 1 cup plantain chips
- 1 large egg, whisked
- Pinch of cayenne, adjust to taste
- Salt, adjust to taste
- Preheat oven to 500F.
- Put the plantain chips in a food processor and finely grind. Place into a shallow bowl.
- Dip the top of the fish into the whisked egg, letting any excess drip. Then place the top of the fish into the bowl with the crushed chips. The top of the fish should be well coated. Repeat with remaining pieces of fish.
- Bake at 500F for 10-12 minutes or until the fish easily flakes.
This recipe calls for only one side of the fish to be coated with plantain chips, but you can easily double the amount of plantain chips to coat both sides.