My husband is a mad keen rock fisherman.  He’s often seen dragging home a fish the size of my daughter that will feed the four of us for a week.  He likes to gently dust fillets in some seasoned flour and fry up served with some brown rice and salad or steamed veg.  Needless to say the kids are getting desperately sick of fish for breakfast, fish for lunch and fish for dinner.

I thought it was time to just vary the fish thing up a bit and have a crack at some home made fish fingers.

These are gluten free simply because I have a bag of coconut flour in the cupboard that I want to have a play with.  But of course, you can use plain flour instead if that’s what you have.

Ingredients

About 450g of firm white fish – we’re using jewfish, use what you have

2 eggs, beaten

1 cup rice flour

1/4 cup coconut flour

1 tablespoon sweet paprika

1 tablespoon oregano

1/2 teaspoon turmeric

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

1/3 cup coconut oil (or whatever your preferred cooking oil is)

Method

Cut fish into fingers.  You will need to honour the ‘grain’ of the fillet so that the fingers don’t fall apart; making sure you remove bones as you go.

In one bowl, have your eggs and in another mix together all the dry ingredients.

Dredge the fish fingers through the egs first making sure they are well coated and then through the spicy flour mixture.

Heat oil in a heavy bottomed frying pan over a moderate heat and when oil is shimmering add the fish fingers.   Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more oil as you add more fish fingers – use your judgement.

Serve with a mustardy lemon mayonnaise:

3 tablespoons of mayo
a squeeze of lemon juice
a dessert spoon grainy mustard.