Preheat oven to gas 6 / 200C / 400°F and pulse the bread into crumbs in a food processor. Spread the crumbs onto a shallow baking sheet and toast in the oven, stirring now and again, for 8 minutes. Transfer the crumbs into a shallow dish large enough to fit the fish fillets into
Combine the tartare sauce, half of the flour, the mustard, cayenne and parsley in another dish the same size. In a 3rd dish mix the remaining flour, salt & pepper and paprika
Raise the oven temp to gas 8 / 230C / 450°F and lightly grease a baking tray
Pat the fish fillets dry with kitchen towel. Dredge the fillets one at a time lightly in the seasoned flour from dish 3. Dip the top and sides of the fillets in the tartar sauce / flour mixture from dish 2 (add a little rice milk if the mixture is too thick) then finally cover that coating with the bread crumbs, patting well all over to ensure they stick
https://cookpad.com/us/recipes/336379-vickys-tartare-sauce-gluten-dairy-egg-soy-free
Put the breaded fish on the baking tray, spray lightly with cooking oil and bake until the crumbs are golden brown and the fish is cooked through, 10 to 12 minutes. Serve with chunky chips, mushy peas and the tartar sauce from my previous recipe
This breading is delicious on chicken too
