Gluten Free Fish Fingers

Battered Fish Fingers

Though it is possible to buy free from fish fingers, the brands that I'm aware of contain pepper so I can't have them. I'm also unaware of what fish they use so in the grand scheme of things I would rather make my own and know that they contain top quality ingredients anyway.

Free From G may be full of comfort food recipes but they're definitely high quality comfort foods! If you're new to the blog see more indulgent gluten free recipes here.

This made 12+ very filling fish fingers.

Ingredients:

0.45kg Undyed Smoked Haddock (loin is ideal but a thick fillet will also work)
1 cup Masa Harina
1 cup warm Water
Lemon Wedge (optional)
Crisp n Dry or alternative vegetable oil for frying

Directions:

• Skin and remove any remaining bones from the haddock
• Cut a finger sized portion of the haddock (around 1" x 4")

Finger Of Fish

• Repeat until you have cut up all the haddock (use the first fish finger as a guide by placing it on top and cutting around it)

Ready For The Batter

• Put to one side and make your batter
• The batter is really simple, put your masa harina (corn flour) into a bowl, add the water and mix with your hands to form the dough. You want it to be firm but not dry and pliable but not sticky. If it's too dry add a little more water, too sticky add more masa harina. The perfect consistency is comparable to play-doh
• Take a handful of the dough and roll out on a flat surface 
• Cut a rectangle that is big enough to envelop the fish finger (you don't want much of an overlap though)
• Cut the four corners off with L shaped cuts
• Place the fish finger in the middle of the dough

It's Worth The Extra Effort

• Fold the ends over the fish finger

Like Wrapping A Present

• Fold the sides over so they slightly overlap

It's All About The End Presentation

Now To Seal

• The next step is to seal all the edges, the easiest way to do this is to lightly run your fingers across the seams until they form a join. A little prodding also helps!
• Repeat until all the fish fingers are battered
• Heat a pan with oil in on high and when hot fry the fish fingers for 4-5 minutes until they are golden
• Drain on kitchen paper

Crispy Batter With A Moist Haddock Filling 

Mmmmmmm

These don't have the fastest prep time due to the way the batter has to be folded and sealed but I hope you agree that it's worth taking the time to do it this way if they turn out looking like this.

Total recognition for the batter process has to go to the man of the home because if I had done it I would have cut corners and they wouldn't have looked anywhere near as good as this. I do need to up my presentation skills.

I used to eat a lot of Birds Eye battered fish fingers (I always preferred the battered ones to the breadcrumbs) and I can honestly say that these are better. The quality of the fish is far superior and I also prefer this batter. Yes, of course these work out more expensive than the ones you get in the frozen aisle but you can't compare the overall quality. These are fresh, handmade, hand cooked fish fingers, they may be considered a comfort food but you don't get much more luxurious than this.

Serve with a squeeze of lemon and/or homemade Tartare Sauce.