Gluten Free Fish Fingers

No pictures for this one I'm afraid - Fin gobbled it up as I went to get the camera!

I made my first attempt at gluten free fish fingers last night and by all accounts they were a hit (see above).

They won't be ok for true celiacs as oats are often processed on the same production line as wheat, thus contaminating the oats. But those of you wishing to cut out wheat go right ahead.


Fin is gluten free just like me and hasn't had fish fingers for a few years now, very touchingly he said (whilst crunching through the crust and dropping bits of haddock in his lap), these are just like I remember, but even better!', and holding up the one that was uniformly shaped for appraisal added, 'look this one even looks like a fish finger'. Ok, so they looked more like small wiener schnitzels than captain birds eye's best fillet fingers....

Again, this is a method thing. All you need is:

Fillet of fish (haddock, plaice, salmon etc) Taken off the skin and de-boned.
1 beaten egg in a bowl
Fine oat cakes crumbled to dust in a bowl (about 6 per medium fillet)
Duck fat, Goose fat, Lard or Coconut oil to fry
Kitchen paper

Cut the fish into fingers and toss each one in the crumbs till coated.

Dip each of these into first the egg and then the crumbs, tossing around and turning to coat. Place on a board or plate while you do the rest.

Heat about a 1cm (1/2 inch) of fat until it is fairly hot but not smoking, and place the fingers carefully in the pan. Watch them and turn after about 1 minute - don't let the crust burn. After a minute on the second side, take then out using a fish slice and drain on kitchen paper.

Alternatively, put on a baking sheet, drizzle with olive oil & bake in a 180ºC oven for about 8 minutes.

Enjoy with some home made relish - or probiotic ketchup (recipe in Nourishing Traditions).