600g/1lb 5oz assorted cooked fish (salmon, whiting, pollack)
salt and freshly ground black pepper
100g/3½oz gluten free plain flour
2 free-range eggs
vegetable oil, for shallow frying
For the tartare sauce
200ml/7fl oz ready-made mayonnaise
1 tbsp English mustard
1 tbsp capers, rinsed and drained
1 tbsp finely chopped gherkins
Gluten free bread
4 lemon wedges
Break up the cooked fish with a fork in a bowl. Season with salt and freshly ground black pepper.
Divide the fish mixture into 12 even portions, then mould into finger-shapes about 7.5cm/3in long and 2.5cm/1in thick.
Dredge the fish fingers in the gluten free flour, then dip into the beaten egg.
Dip the fish fingers into the polenta to coat completely.
Heat the oil in a frying pan over a medium heat. Add the polenta-coated fish fingers and fry for 2-3 minutes, turning regularly, until golden-brown all over and warmed through.
For the tartare sauce, place all of the tartare sauce ingredients into a bowl and mix well.
To serve, place a spoonful of tartare sauce onto the gluten free bread, then add a little lettuce.
Top each with three fish fingers and a squeeze of lemon.
Recipe adapted from: Good Food