/assets/logos/nzww.svg
Recipe

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!

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2 - 3
  • Print
    Print

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

  • 1
    Pulse 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!
  • 2
    Cut each fish fillet into about 3-4 pieces.
  • 3
    Set 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.
  • 4
    Heat oil in a pan and fry the fish until golden brown.
  • 5
    Serve 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.

read more from

/assets/logos/nzww.svg