250g sustainable white fish fillets
2 tbsp gluten free plain flour
1 egg, beaten
4 tbsp gluten free breadcrumbs
2 tbsp sesame seeds
vegetable oil, for frying
juice 1 lime
small pack coriander, chopped
2 tbsp light mayonnaise
2 gluten free burger buns, split and toasted
Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the gluten free breadcrumbs and sesame seeds in a third.
Dust the fish fingers in gluten free flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
Meanwhile, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
To serve, spread a little mayo over the base of each gluten free bun, top with 2 fish fingers, and the bun lid. Serve the remaining mayo on the side.
Recipe adapted from: Good Food