Gluten-free fish fingers with a nutty crumb
It’s hard to resist freshly crumbed and fried fish, especially during the summer, but what if you’re keen to avoid using bread-crumbs? Polenta can be gritty and rice flour sandy, but this nut crumb is just right!
- 15 mins preparation
- 15 mins cooking
- Serves 2 - 3
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Ingredients
- 300 g fresh fish – Nici uses gurnard
- 1/4 cup gluten-free flour
- Zest from 1 lemon
- 1/2 tsp sea salt
- 1 egg, lightly whisked
Gluten-free crumb
- 1/4 cup macadamia nuts
- 1/4 cup almonds
- 1/4 cup shelled pistachios
- Small handful of parsley
- 2 heaped tbsp tapioca flour
- 1 tsp sea salt and a decent grind of black pepper
Method
- 1Pulse the crumb ingredients together in a food processor until you have a relatively fine crumb. Don't process it too much, you don't want nut butter!
- 2Cut each fish fillet into about 3-4 pieces.
- 3Set up 3 plates/bowls. In one, put the gluten-free flour, zest and salt. The next, egg. Finally, one with the nut crumbs. Dredge the fish pieces through the flour, shaking any excess off, then into the egg, then the crumb.
- 4Heat oil in a pan and fry the fish until golden brown.
- 5Serve with lemon wedges and your favourite tomato sauce.
Notes
Make a larger batch of this crumb mix and keep it frozen for when you next need 'bread-crumbs'. It fries and bakes to a lovely crisp coating or topping.
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