2 large egg whites

1 1/2 cups quick-cooking oats

1 teaspoon paprika

1 1/2 lbs. fresh white fish fillets (such as tilapia)

2 tablespoons olive oil to 3

lemon wedges


Whisk egg whites in shallow dish. Combine oats and paprika in medium bowl.

Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture.

Press oats gently onto both sides of fish to form crust.

Place coated fillets on baking sheet. Discard oat mixtures after dipping.

Heat oil in large, nonstick skillet over medium-high heat.

Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork.

Season with salt and pepper to taste.  Serve with a wedge of lemon, fries and tartare sauce.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Oat Crumbed Fish
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