These gluten free fish fingers are very quick and easy to make and with their crunchy crumb, will definitely win over fish finger loving kids.
Why are they healthy?
Fish is an important source of omega 3 fatty acids, an essential fat very commonly lacking in many diets.
Commercially produced fish fingers are another processed food disaster in my book. My first concern is where the fish is sourced and it’s level of contamination. Secondly, they contain a lot of gluten and also yeast which burdens tiny tummies (even if not gluten sensitive). Lastly, they are yet another source of dangerous polyunsaturated and trans fats (for which the only safe amount is zero)! Trans fats are stored in the cells of your body and their effect is lifelong. Want good health and more energy, start by eliminating trans and processed fats from your diet? I have spoken in more detail about fats here.
5oo-600g of firm white fish fillets, skinned and pin boned (I like snapper, blue eye, kingfish, mahi-mahi)
1 egg, lightly beaten
½ cup polenta (non-GMO or organic)
2 tablespoons coconut flour or another GF flour if you’d prefer (or spelt if not gluten intolerant)
Sea salt, a good pinch or two
½ cup full fat natural or Greek yoghurt
1 tablespoon capers, roughly chopped
Zest one lemon, finely grated
Sea salt and black pepper to taste
Substitute the yoghurt for homemade or whole egg mayonnaise. My homemade mayo recipe is here.
Dip the fish in a little oil or melted butter prior to crumbing.
Fish and chips?
Combine it with my healthy homemade chips, find the recipe here.
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