Fish Sticks

GFCF Fish Sticks

Ingredients:

• 4-5 Tilapia fillets (or any other fish you prefer, white fish preferable)
• 1 egg
• 1 tbsp water
• 1/2 cup Brown Rice flour
• 1 tsp smoked paprika
  
• Salt and pepper to taste
• Canola or vegetable oil, for frying
  

Directions:
Dry off the Tilapia fillets so they are nice and dry. Liberally salt and pepper them to taste.
In a bowl, beat the egg with the water until the egg is beaten thoroughly. Slowly beat in the rice flour and smoked paprika until a smooth batter is formed.
Put enough oil in the frying pan to fill it about 1/2 inch high. Heat the oil in the frying pan until a wooden spoon inserted into it created bubble on its side.
Drench the fish fillets in the batter, until both sides are well coated and transfer to the frying pan. Fry the fish for 2-2.5 minutes, turn over and fry for an additional 2 minutes on the other side
Remove from pan and drain on paper towel to remove excess oil.

Serve fresh, and enjoy!

Chicken Nuggets

GFCF Chicken Nuggets

Ingredients:

• 1 lbs. Chicken Tenders
• Kosher salt and ground pepper
• 1/2 cup Corn flour
• 2 tsp garlic powder
• 2 tsp smoked paprika
  
• 2 eggs
• 2 cups Rice crispies, slightly crushed in a ziplock bag
  
• Vegetable or Canola oil, for frying
  

Hardware:

• 1 plate, big enough to hold the tenders
  
• 1 bowl, big enough for tenders
• A frying pan
  

Directions:
Chicken: Season the chicken on both sides with salt and pepper to taste.
In a small plate combine corn flour with garlic salt and paprika until you get a smooth and even mixture.
In the bowl, beat the 2 eggs until smooth. If the mixture is too thick, add about 1 tbsp water and continue beating.
Put enough oil in the frying pan to fill it about 1/4 of the way (about 1/2 inch high). Heat the oil in the frying pan until a wooden spoon inserted into it created bubble on its side.

For each seasoned chicken tender, follow this set of actions:

1. Dip the chicken tender in the corn flour mixture, until it is covered on all sides
2. Drench that tender into the egg mixture and ensure that it is covered in egg on all sides
3. Move that tender to the ziploc bag and cover it up with the rice crispies
4. Move the rice-crispies covered tender into the heated pan, and fry until golden and cooked through - 2-3 minutes on each side (depending on size)
5. Remove from pan and drain on paper towel to remove excess oil
6. Optional: sprinkle chicken with some garlic salt, just salt or whatever ground spice of your choice (make sure it doesn't contain any gluten..)

Serve these as fresh as you can.. so you can enjoy watching your kids gobble these down! They'll be asking more before you know it..
Bon Appetit!