Gluten-free fish fingers

A crisp wheat-free crumb coats goujons of succulent fish. Great with tartare sauce too.

Serves: 4

Preparation time:  10 minutes

Cooking time:  10 minutes

0.0/5 stars Av. customer rating

You will need

  • 600g Sainsbury's pollock fillets, skin removed
  • 1 lemon, juice only
  • 50g gluten-free flour
  • 1 teaspoon cayenne pepper
  • 2 medium British free range Woodland eggs, lightly beaten
  • 150g fresh breadcrumbs, made from freefrom white sliced bread
  • ¼ x 28g pack Sainsbury's fresh flat leaf parsley, chopped
  • 2 tablespoons Sainsbury's olive oil
[]

Recipe Information

Step by step guide to making Gluten-free fish fingers

  1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Cut the pollock fillets into 20 fingers. Pour the lemon juice into a bowl, add the fish and toss to coat.
  2. Mix the gluten-free flour and cayenne pepper in one bowl, put the beaten eggs in another, and the freefrom breadcrumbs and parsley in a third.
  3. Roll the fish first in the flour, then the eggs, then the breadcrumbs and parsley. Set aside.
  4. Heat the olive oil in a frying pan over a medium heat and shallow fry the fish fingers in batches for 1-2 minutes each side until cooked through. Keep warm in the oven while cooking the rest of the fish.

Cook's tip: Serve with some Sainsbury's tartare sauce (this is also gluten-free) and a few sprigs of washed watercress.

* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.

Summary of customer ratings and reviews

Nutritional information for Gluten-free fish fingers

Nutritional information for Gluten-free fish fingers

Nutrition type per serving
Calories 355 kcal
Total Fat 12.3g
Saturated Fat 2.6g
Salt 1.19g
Sugar 3.4g

This recipe is: