Created by ellie on April 12, 2017
Step 1: Preheat oven to 425 degrees F.
Step 2: Line a baking sheet with parchment paper and then spray the paper with cooking spray.
Step 3: In a skillet over medium high heat cook the quinoa, stirring occasionally for 3-5 minutes or until toasted. Remove from heat and let cool for 10 minutes. Transfer to a blender or food processor (I used a blender) and process for 20 seconds or until ground.
Step 4: In a pie dish stir together the dry ingredients (flour - thyme and 1/2 teaspoon pepper). In a second pie dish combine the egg and milk. In a third pie dish put the ground quinoa.
Step 5: Dredge fish pieces in flour mixture, shaking off excess, then in the egg mixture and finally in the quinoa, press to adhere and then place on the prepared cookie sheet -- repeat with all the fish pieces. Spray coated fish pieces with cooking spray.
Step 6: Bake at 425 degrees for 13-17 minutes, turning once or until golden and cooked through.
Step 7: To make the tartar sauce combine the remaining ingredients (mayo - dill and the remaining 1/4 teaspoon pepper) in a small bowl.
Step 8: Serve sauce with the fish nuggets.