Ingredients


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








Method


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

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