Gluten free fish fingers - with a yoghurt tartare
Servings: 4
These gluten-free fish fingers are easy to make and the yoghurt tartare is just delicious along side it.
Ingredients
Fish Fingers
- 500 g firm white fish fillets - skinned and pin boned (I like snapper, blue eye, kingfish, mahi-mahi)
- 1 egg/s
- 80 g polenta (½ cup) non-GMO or organic
- 2 tbsp coconut flour (or spelt if not gluten intolerant)
- Sea salt and freshly ground black pepper - to taste
Yoghurt Tartare
- 125 g natural, Greek or coconut yoghurt (½ cup)
- 1 tbsp capers - roughly chopped
- 1 lemon/s - zest
- Sea salt and freshly ground black pepper - to taste
Instructions
Fish Fingers
- 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.
Yoghurt tartare
- Mix all ingredients together in a small bowl.