Fish Fingers

Fish Fingers

These delicious gluten free fish fingers are a great version of a childhood staple! Sustainable haddock is coated with spiced gluten free breadcrumbs before being shallow fried.

Great served with homemade tartar sauce between two slices of crusty bread!

Fish Fingers
Serves 4


3 Haddock Fillets (Skinless), 50g Gluten Free Plain Flour, 1 Large Egg (Beaten), 150g Gluten Free Breadcrumbs (Fresh), 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1/2tsp Cayenne, 1/2tsp Paprika, Groundnut Oil


1) Prepare the fish by slicing each fillet into fingers around 1 inch wide. Lay out three shallow bowls. Place the flour in one bowl and the beaten egg in another. Combine the breadcrumbs with the sea salt, black pepper, cayenne and paprika in the third bowl.

2) Coat each fish finger with the flour before lightly dipping in the egg. Roll each finger in the breadcrumbs and place on a lined baking tray. Store in the fridge until ready to fry (for a maximum of 2 hours).

3) Place a large frying pan over a medium heat. Add enough groundnut oil to cover the pan by 1cm. Bring the pan up to the heat and shallow fry the fingers for around 3 minutes each side or until golden brown and cooked through. You may need to cook the fingers in batches, if so keep those cooked in a warm oven until ready to serve.