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| photo from cookinglight.com |
changes: none - followed verbatim
ingredients list:
- 1 cup uncooked white quinoa
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp fresh ground black pepper
- 1/4 cup fat-free buttermilk
- 1 large egg
- 1 lb skinless flour or cod fillets, cut into 1-inch pieces
to make:
preheat oven to 425 degrees F. line a baking sheet with parchment paper and lightly coat with cooking spray, then set aside.
cook quinoa in a large skillet over medium-high heat, stirring occasionally, for 3-4 minutes, until toasted and fragrant. remove from heat, and cool 10 minutes. transfer to a food processor, and process for 20 seconds or until finely ground.
stir together flour, paprika, thyme, and 1/2 tsp blaok pepper in a shallow dish. stir together buttermilk and egg in a second shallow dish. place ground quinoa in a third shallow dish.
dredge fish pieces in flour mixture, and shake off excess. dip fish in egg mixture, then dredge in quinoa, pressing to adhere. press fish in single layer on prepared baking sheet. lightly coat breaded fish pieces with cooking spray.
bake at 425 F for 13 minutes, turning once after 7 minutes, until golden and cooked through. serve with tarter sauce.
result: presentation and taste-wise, these were good. texture-wise, the coating cracked and separated from the nuggets really easily - the coating was almost a bit dry so it didn't cling to the nugget like... a normal nugget. i'd still make/eat them again, but try and play around with it a little be to afvoid that
