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.
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.
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
Gluten free fish fingers - with a yoghurt tartare
- 500 g firm white fish fillets -skinned and pin boned (I like snapper, blue eye, kingfish, mahi-mahi)
- 1 free-range or organic egg/s
- 80 g polenta (½ cup) non-GMO or organic
- 2 tbsp coconut flour (or spelt if not gluten intolerant)
- Pinch sea salt -to taste
- 125 g full-fat natural yoghurt (½ cup)
- 1 tbsp capers -roughly chopped
- 1 lemon/s -zest
- Sea salt and freshly ground black pepper -to taste
- Cut your fish into fingers, about 2cm wide
- In a bowl, beat the egg
- In a second bowl mix the polenta, flour, and salt until combined
- Heat a large pan over a medium-high heat. I cooked mine in a mild coconut oil, but you could also use butter or ghee.
- Dip the fish pieces in the egg then toss in the crumb and cook in the hot oil, turning once the crumb browns.
- Serve immediately.
- Mix all ingredients together in a small bowl.