Living in the UK, fish fingers, chips and peas is a regular childhood meal. I often get a request for it from the boy so I make my own which are gluten free.
The boy loves them but they are good enough for adults too!
I use talapia because it is a firm meaty fish, and coat it in herby seasoned almond flour. Serving with sweet potato fries adds flavour and colour and the whole lot is baked rather than fried for a healthier result.
Gluten Free Fish Fingers and Sweet Potato Fries
Ingredients: (serves 2-3)
- 2 Talapia fillets, sliced into fingers
- 1 large sweet potato
- 1 lemon, plus lemon wedges to serve
- 1 tbs Olive oil
- 3 tbs almond flour (ground almonds)
- 2 eggs
- 3 tsp paprika
- 2 tsp dried mixed herbs
- 2 tsp fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
- Preheat oven to 200C. Line 2 baking sheets with foil and spray with oil for a non stick coating
- Chop the sweet potato into slices and then into finger thick chips
- Place in a bowl and drizzle over some oil, and toss in 2 teaspoons of paprika and season
- Scatter evenly onto one of the baking trays and place in the top of the oven for 30 minutes, turning occasionally until browned and crispy
- In a small bowl, mix together the almond flour, mixed dried herbs, the parsley and the zest of the lemon
- In another bowl, mix the eggs and the juice of the lemon in a bowl.
- Dip the fish fingers into the seasoned flour and then the egg and place on the baking sheet.
- Bake in the middle of the oven for 15-20 minutes until golden
- Serve immediately with mayonnaise, steamed peas, salt and pepper and lemon quarters