Easy Fish Fingers


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Easy Fish Fingers
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Crisp on the outside and moist and tender on the inside, these tasty fish morsels, free of dairy and wheat gluten will be eaten up faster than you can make them!
Servings
3 People
Servings
3 People
Easy Fish Fingers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Crisp on the outside and moist and tender on the inside, these tasty fish morsels, free of dairy and wheat gluten will be eaten up faster than you can make them!
Servings
3 People
Servings
3 People
Ingredients
Servings: People
Instructions
  1. Set up an assembly line to coat the fish: Place the flour blend on a plate, beat the eggs with the water, salt, and pepper in a shallow bowl, and place the breadcrumbs in another shallow bowl. Place a wire rack over a piece of brown paper at the end of the line.
  2. Pour enough vegetable oil into a large skillet to come 1/4-inch up the side. Begin heating the oil over medium-high heat to a temperature of 360° F.
  3. Coat the fish pieces by first dredging in the flour, shaking off any excess, then dipping in the egg mixture, and then the breadcrumbs, placing each finger on the rack to set.
  4. When the oil is ready, carefully place each coated fish finger in the skillet and fry until brown and crispy, 2 to 3 minutes per side. Allow to drain on paper towels to absorb excess oil.
  5. Transfer the cooked fish fingers to a warm platter and serve immediately.
Notes:
  1. *Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. Makes 3 servings
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