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Fish fingers

Fishy, fantastic and free from gluten.

Ingredients

  • 500g skinless cod fillet (or any white fish)
  • 125g breadcrumbs (made from Free From White Sliced Bread)
  • 1 large egg, lightly beaten
  • 25g gluten-free flour (Doves Farm Gluten- and Wheat-Free Plain White Flour)
  • salt and freshly ground black pepper
  • oil for shallow frying
  • 160g green peas, cooked

Method

  1. Rinse the fish under cold running water and pat dry with absorbent kitchen paper. Carefully cut the fish into 8 equal finger-shaped portions.
  2. Place the breadcrumbs on a saucer. Pour the lightly beaten egg onto a different saucer. Then season the flour and place on a third saucer.
  3. Dip a portion of fish in the flour so it gets a light dusting, then dip it in the beaten egg, and finally in the crumbs. Repeat with the remaining fish. Chill, covered, in the fridge for 30 minutes (or freeze). Then heat about 3 to 4 tbsp of sunflower or light olive oil in a non-stick frying pan and fry the fingers for 3 minutes per side, until golden. Place onto absorbent kitchen paper to drain off the excess oil. Serve hot with the green peas.

Goes well with...

Torres Vina Sol

Torres Vina Sol

"Smooth on the palate with fresh fruity & spicy aromas"

Perfect with..."Ideal with tapas & nibbles"

Grape:
Not Available
Country:
Spain
Price:
£5 - £7
Region:
Penedes
Decanter World Wine Awards 2011 CommendedInternational Wine Challenge 2011 Commended
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2 Serves 2 people
20 Preparation time of 20 mins
36 Cooktime for 36 mins

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