Gluten Free Recipe - Fish Fingers


Crushed cornflakes makes a delicious coating for golden fish fingers as an alternative to batter. Crushed plain crisps are also an option.  If you like you could add a pinch of cayenne pepper to the crushed cornflakes.  Serve with home made tartare sauce or ketchup.
 

Gluten Free Fish Fingers

 

 

  

Ingredients

200g fillet of cod, skinned or use plaice or sole
Salt and pepper
20g plain flour
1 lightly beaten egg
30g cornflakes
1 and a half tbsp sunflower oil

 

Tartare Sauce

150 ml mayonnaise
Lemon juice to taste
1 tbsp chopped parsley
1  tbsp capers, chopped
2 tsp chopped gherkins
1 tbsp chopped chives

 

Method:

Put the cornflakes into a plastic bag and crush using a rolling pin and spread out onto a plate.  Cut the fish into 6 strips and season with salt and pepper.  Coat with flour. Dip into lightly beaten egg  and then coat with the crushed cornflakes.

Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes, turning halfway through or until golden and cooked through.

To make the tartare sauce, simply mix all the ingredients together.

Information:
MAKES 2 PORTIONS