I spent many years of my childhood living in beautiful Broome (the North West coast of WA), where I got pretty used to eating fish like Red Emporer and Snapper (with my mum’s amazing beer batter!) as standard – how lucky!! Now we live in the middle of the desert and getting the goodness of fresh fish into our kids is a bit tricky! I try to include fish in our diet once a week, but it is often tinned salmon … and there is only so much of that, they’ll take!
So how about fish fingers? They are a kid favourite … but the very thought of eating the ones out of a packet turns me off, So here is a really easy recipe for allergy free fish fingers that even adults will enjoy 🙂
- approx 400g fresh white fish fillets (I have been using flathead), skin off and de-boned.
- equivalent of 2 eggs made up of ‘no egg’/2 beaten eggs/4 tbsp aquafaba
- 1 lemon for the juice and zest
- thyme to taste (I used the dried variety and used about 1/2 tsp)
- 1/3 cup polenta (or blitzed rolled quinoa)
- some oil to fry
Spoon mix into an oiled baking dish (the one I use is 14cm x 23cm), spread evenly and press down firmly.
Refrigerate for an hour, or until firm and cold. Cut into fingers (I do them quite big – 8 to this pan).
Coat the fingers in your egg replacer, I find that the easiest way to do this is to brush the mix on with a pastry brush before turning them and repeating.
Then roll the fingers in the polenta or quinoa crumb so that they are evenly coated, and pop them in a couple of tbsps of oil in a hot frying pan. Cook for a couple of minutes on each side, or until fish is white all the way through.
Serve with veggies … and of course tomato sauce!