Every Friday evening, we eat fish.
Having the same meal every Friday night is easy to plan for. We also have chosen foods that we can use to teach our kids something about God.
It started about six months ago, when we decided to again Remember the Sabbath, or Shabbat, as it is known in Hebrew. We clean the house on Friday or Preparation Day. I bake Challah bread and brownies (my husband's favorite). In the minutes before sundown, we get out the special tablecloth, napkins, dishes, and silver. We use stemware for wine and grape juice. We light the Sabbath candle and sing a song, inviting God to be with us.
Although we don't tire of the Challah bread or the brownies each week, having fish prepared the same way does get old.
Due to the popularity of my Flaxseed Breaded Chicken Strips recipe, I decided to try it with pollock, adjusting the cooking time and using Old Bay Seasoning instead of oregano and garlic powder.
Flaxseed Breaded Fish (GF, Low-Carb)
Prep Time: 15 min.
Cook Time: 20 min.
Ingredients (4 fillets)
- 4 Pollock Fillets, thawed, rinsed and patted dry
- 1 Egg
- 1 Tb. Water
- 1 c. Ground Flaxseed (Flaxseed Meal)
- 2 Tb. Grated Parmesan
- 1 tsp. Old Bay Seasoning
1. Preheat oven to 400 F degrees.
2. Beat eggs with water. Pour into pie plate.
3. In another pie plate, combine flaxseed meal, Parmesan, and Old Bay Seasoning.
4. Dip each fillet in the egg mixture, coating both sides.
5. Press fillet into the flaxseed mixture, turning over to bread each side.
6. Place fillets on a lightly greased cookie sheet. Bake for 20 minutes.
7. Serve immediately.