There are some days when the only thing that'll soothe my troubles is a fish finger sandwich. As comfort food goes, it's an all-round winner; soft white fish, starchy breadcrumbs and bread. Whether you prefer white or brown bread, ketchup or mayo, lettuce, tomato or gherkins (yeah, gherkins - what of it?) the end result is the same, satisfaction.
The gluten-averse among us might know that most supermarkets sell GF fish fingers in the freezer aisle, but they cost around twice as much as regular fish fingers (and you don't get as many in the box) so, why not make your own? It's nowhere near as difficult as you might imagine and I'm sure that you have most, if not all, of the ingredients already in your kitchen. The 'breadcrumb' coating is surprisingly effective and it couldn't be simpler, it's just cornflakes! As usual, check the ingredients to make sure they're gluten free, or pick some up from the free from section of your supermarket.
- 4 heaped tbsp rice flour (or gluten free plain flour mix)
- 2 eggs, beaten
- a bowl of cornflakes - about 30g, crushed into crumbs
- salt and pepper
- 2 fillets of white fish, cut into 1½ cm wide fingers
- vegetable oil, for frying
- Season the rice flour with salt and pepper. Put the rice flour, beaten eggs and crushed cornflakes each into their own deep plate (or wide bowl).
- One at a time, dust the fingers of fish in the seasoned flour, then dip in the eggs, then coat with the cornflakes.
- Heat a couple of tablespoons of oil in a frying pan and add the coated fish. Fry over a medium-low heat for 2 minutes on each side. When the fish fingers are golden and crispy on each side, remove from the pan and drain on kitchen paper for a minute, while you get the rest of your sandwich fixings ready.
My ideal fish finger sandwich is on a white Fria roll with plenty of mayo and gherkins. (Before you judge, you find chopped gherkin in tartar sauce so I think you'll find it's a perfectly reasonable thing to eat with fish. So, there.)