Monday, 31 March 2014


Fish fingers have always been one of my favourite last meal on earth might have to be a fishfinger sandwich..........but until then, here is a GF version of cod in breadcrumbs. This went down brilliantly with my gluten eating family last night, so I hope you love it too !

Serves 2
2 cod fillets (each weighing about 125g)
2 sweet potatoes
light olive oil (or other cooking oil of your choice)
1 egg
2 tablespoons doves farm plain flour (plain rice flour or corn flour works well too)
75 g gluten free bread  ( I used schnitzer bread which is quite firm. if you are using a softer bread eg genius, then I'd recommend using the harder end pieces)

preheat oven to 200
1  cut the sweet potatoes lengthways into "chips/fries".  place in an oven proof dish and drizzle with light olive oil.  turn them over to make sure they are evenly coated in the oil & then put into the oven. After about 45 mins, start on the fish part of the recipe. (turn the oven down to 180 now)

2 blitz the bread in a blender to make "breadcrumbs". (I made the breadcrumbs by crumbling the bread by hand, but it depends on the bread you use whether you can do this or not)

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. then do the same with the egg and finally with the breadcrumbs. Repeat with the second piece of fish.

4 Pour 3 of tablespoons of light olive oil (or other cooking oil) into a frying pan and heat for a minute or so over a high heat.  add the fish fillets. After a minute flip them over to brown the other side.

5  transfer the fish to an oven proof dish and cook for 10 - 15 mins .  (this is a rough estimate. It may take more or less time depending on how thick your fish fillets are). the outside will be golden & crispy & the fish cooked through. Hopefully the timing will be perfect & the sweet potato fries will be ready at the same time!

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