COD IN BREADCRUMBS

Fish fingers have always been one of my favourite foods, my last meal on earth might have to be a fishfinger sandwich. Real one, not gluten free! But until then, here is a GF version of cod in breadcrumbs. I really wanted to bring you a recipe for crispy sweet potato fries but I've tried every single trick in the book - from soaking the potatoes for an hour in cold water, to heating the baking tray first & tossing them in cornflour & every single time they come out soggy. So that's one for another day!

Serves 2
2 cod fillets (each weighing about 100 g)
light olive oil (or other cooking oil of your choice)
1 egg
2 tablespoons rice flour
75 g gluten free bread (If you are using a soft bread eg genius, then I'd recommend using the harder end pieces.)

1 Preheat the oven to 190 c.

2 Blitz the bread into a blender to make "breadcrumbs".

3 Beat the egg & put the beaten egg onto a plate. Put the flour onto a separate plate, and the breadcrumbs onto a third plate.

3 Dip the fish into the flour so that it's well coated both sides. Then dip the fillets into the egg, again both sides, and finally do the same with the breadcrumbs. Repeat with the second piece of fish.

4 Pour 2 of tablespoons of light olive oil (or other cooking oil) into a frying pan and heat on a high heat. When it starts to sizzle, add the fish fillets. After a minute flip them over to brown the other side for another minute.

5 Transfer the fish to an oven proof dish and cook for a further 10 -15 mins, (It will take longer if the fish fillets are thick.) The outside will be golden & crispy & the fish cooked through.