Fish Fingers

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 πŸ™‚

  • 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

Place the fish fillets, lemon juice, zest and thyme in the food processor and blend until quiFish Fingerste smooth.

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!

Enjoy πŸ™‚

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