1-2 tbsp vegetable oil

1 slice gluten free bread, grated

2 tbsp quick-cook dried polenta

freshly ground black pepper

3 tbsp gluten free plain flour

pinch paprika

1 free-range egg

½ lemon, juice only

1 white fish fillet, skin and bones removed, cut into 3cm/1in strips


Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment and brush the parchment all over with a little vegetable oil.

In a bowl, mix together the gluten free breadcrumbs and polenta, and season well with freshly ground black pepper.

Put the gluten free plain flour into another bowl and season with the paprika. Beat the egg in a bowl. Squeeze the lemon juice over the strips of fish.

Roll each strip of fish first in the gluten free flour mixture, then dip it into the beaten egg, then coat it in the polenta mixture. Place each fish finger onto the prepared baking tray.

Drizzle a little more vegetable oil onto each fish finger, then bake in the oven for 10-12 minutes, or until the fish is cooked through and the coating is crisp.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Crispy fish fingers