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Recipes

Gluten-free Fish Fingers with a Yoghurt Tartare

Gluten-free Fish Fingers with a Yoghurt Tartare

Fish Fingers

  • 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)
  • Sea salt and freshly ground black pepper – to taste

Yoghurt Tartare

  • 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

Fish Fingers

  1. Cut your fish into fingers, about 2cm wide
  2. In a bowl, beat the egg
  3. In a second bowl mix the polenta, flour, and salt until combined
  4. 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.
  5. Dip the fish pieces in the egg then toss in the crumb and cook in the hot oil, turning once the crumb browns.
  6. Serve immediately.

Yoghurt tartare

  1. Mix all ingredients together in a small bowl.

Variations

Dairy-free

  1. Substitute the yoghurt for homemade or whole egg mayonnaise. My homemade mayo recipe is here.

Egg-free

  1. Dip the fish in a little oil or melted butter prior to crumbing.

Coconut-free

  1. Choose gluten-free or spelt flour.

Fish and chips

  1. Combine it with my healthy homemade chips, find the recipe here.
Main Course
Crumbed Fish

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Frankie Bell

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