• (2) 6 oz Red Snapper Filet
• 4 tsp Parsley (chopped)
• 2 Tbsp White Wine
• 4 tsp Coconut Oil
• ½ cup of Lemon Juice
• 2 Pinch Salt
• 2 Pinch Pepper
• 2 pats of Unsalted Butter
• 4 Lemon Wedges
  
• ¼ cups Pecans
• ½ cup The Baker’s Rack® Seasoned or Original Coating &Breading Mix
  

• Preheat oven to 400 degrees F
• Combine all ingredients (except for the fish) in a bowl and mix
• Place the fish in a cold sauté pan
• Generously top the fish with the mix and shape to filet
• Add a pat of butter to each filet top
• Add wine and lemon juice to sauté pan
• Bake in the oven for 15 minutes
• Remove and serve with lemon wedges. Enjoy!

• 1 cup Baker’s Rack® Coating & Breading Mix
• (either Seasoned or Original)
• 4 White Corn Tortillas
• 2 Tilapia Fish Fillets
• 1 Tbsp Paprika
• ¼ tsp Salt
• 1 Large Egg, beaten
• 1 Tbsp Half and Half
• 4 Tbsp Coconut or Vegetable Oil of choice
  

• Preheat a 10” cast iron skillet to 325°F (Medium heat).
• Add 2 Tbsp of Coconut Oil or Vegetable Oil of choice.
• Fry each tortilla to desired crispness and shape into a taco shell. Set aside.
  

• Cut each fillet into 1 ¼” strips lengthwise; 4 strips per filet.
• Dredge each Tilapia strip through the dry Baker’s Rack® Coating & Breading Mix, brush excess mix. *Note: Use either Original Coating & Breading Mix or Seasoned Coating & Breading Mix (spicy, more Cajun-style seasoning).
• Place strips on an empty plate with space in between each strip.
• In a bowl, beat a mixture of egg and the Half & Half.
• Dip each strip in the egg mixture, then dredge through batter mix again.

• Preheat 10” cast iron skillet to 350°F (Medium heat).
• Add 2 Tbsp Coconut Oil or Vegetable Oil of choice.
• Cook Tilapia strips until golden brown, approximately 1-2 minutes on each side.
• Fill each taco shell with 2 strips of Tilapia.
• Top with Coleslaw and serve with lime wedge and cilantro. Enjoy!

• ½ cup Baker’s Rack® Coating & Breading Mix
• (either Original or Seasoned)
• ½ cup Parmesan Cheese (grated)
• 16 oz Can Salmon (drained well)
• ¼ cup Onion & ¼ cup Bell Pepper (finely diced)
• 1 Tbsp Parsley (chopped)
• 1 tsp Cayenne Pepper Sauce
• 1 Tbsp Lemon Juice
• 2 Tbsp Sliced Scallions
• 1 tsp Dill Weed
• ¼ tsp Sea Salt & ¼ tsp White Pepper
• 1 Large Egg, beaten
• 1 Tbsp Coconut Oil

• Preheat oven to 325°F
•  Mix ½ cup The Baker’s Rack® Coating & Breading Mix with ½ cup Parmesan cheese and set aside. *Note: Use either our Original Coating & Breading Mix or our Seasoned Coating & Breading Mix (spicy, more Cajun-style seasoning)
• In another bowl, mix all the rest of the ingredients except the Coconut oil
• Using either an ice cream scoop or a large spoon, shape the croquettes into a half sphere shape
• Roll each croquette in the dry coating/parmesan mix (thoroughly coating) and place on a piece of parchment paper or a lightly greased cookie sheet
• Drizzle melted Coconut oil over the croquettes and bake in the heated oven for 20-25 minutes
• Remove and serve with tartar sauce or a pureed cucumber & dill sauce. Enjoy!
  

• 1 Medium Sized Eggplant
  
• 2 Tbsp Salt
  
• 1½ Quart Cold Water
  
• 1 cup Parmesan Cheese (Finely Grated)
  
• 1 Large Egg, beaten
  
• ¼ cup Canola Oil
  
• ¼ cup Milk or Rice Milk
  
• Jar of your favorite or commercial Marinara Sauce
  
• 1 cup The Baker’s Rack® Original Coating & Breading Mix
  

• Grab a 10” skillet
• Slice eggplant 3/8” thick strips and place in salted water for 20 minutes
• Drain water well and place eggplant strips on paper towels to dry
• Add oil to skillet and heat to 350 degrees Fahrenheit (medium heat)
• Combine Parmesan cheese with The Baker’s Rack® Original Coating & Breading Mix in one bowl
• In another bowl, beat together milk and egg
• Dip eggplant strips in the dry mix, pat off excess
• Dip strips in the egg mix and again in dry mix
• Add eggplant strips to heated oil and cook until golden brown on both sides
• Remove strips from skillet and drain well on paper towels
• Layer eggplant with favorite Marinara Sauce and Parmesan Cheese
• Preheat oven to 350 degrees Fahrenheit
• Bake for 20 minutes. Enjoy!

• 2 cup Zucchini (graded large)
• ½ cup Apple (graded large)
• ½ cup Red Onion (1/8” dice)
• ½ cup Cotija Mexican Cheese
• 1 Tbsp Red Bell Pepper (1/8” dice)
• 1 Tbsp Celery (1/8 dice)
• 2 Tbsp Carrot (graded large)
• 1 Large Egg, beaten
• 2 Tbsp Heavy Cream
• 2 Tbsp Walnuts (chopped)
• 2 pinches Cayenne Pepper
• 1/8 tsp Salt
• 6 Tbsp The Baker’s Rack® Original Coating & Breading Mix

• Preheat oven to 350 degrees
  
• Combine egg and cream in one bowl and set aside
  
• Mix zucchini, apple, carrot, red onion, bell pepper, and celery
  
• Add and mix walnuts, salt, cayenne pepper, egg mixture and The Baker’s Rack® Original Coating & Breading Mix
  
• Preheat an oiled non-stick flat grill, or griddle pan, to 325 degrees
  
• Fill a large kitchen soup spoon with a mix
  
• Drop onto the griddle and flatten with a spatula (like a pancake)
  
• Cook for 3 minutes on each side or until crisp on the outside
  
• Move the cakes to a greased cookie sheet and place in the preheated oven for 5-7 minutes or until cooked on the inside
  
• Mainly served as a side dish or a snack. Enjoy!