Gluten free Breadcrumbed Fish

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I originally intended this dish to be eaten as fish tacos. It was only when the fish was ready and plated that I realised this could not happen as there was not a taco in the house.  Not one. Realising that ‘fish tacos in french bread’ didn’t quite have the same ring to it, I put my thinking cap on and came up with an alternative. A crunchy and spicy fish salad.
I don’t know about you but I get bored of pan frying and baking fish. Cooking it this way is a great way to improve meal versatility – you can use any type of fish from Dab or Coley to Haddock. See what bargains you can get your of your fish monger.

If you do intend to make this recipe as a taco, it’s easily doubled. Its such a fun thing to serve to friends, everyone can make their own how they like it, you can also experiment with different additions for your wraps, like swapping the avo or guacamole for a finely sliced cabbage and red onion salad or using maybe jazzing up Mayonnaise with a couple of cloves of fried Garlic, and substituting for the creme fraiche.

Ingredients

  • 300g White Fish fillets without skin, cut into thick strips
  •  2 tbsp gf Flour (I used Doves Farm)
  • zest of 1 Lemon
  • 2 tsp Paprika
  • 1 tsp fresh Oregano, chopped
  • 1/2 tsp Chilli Powder
  • ½ cup gf Breadcrumbs
  • 1 Egg
  • ½ tsp Salt
  • 3 tbs Rapeseed Oil
  • A handful of roughly chopped Coriander
  • 1 red Chilli
  • 3 Spring Onions (optional)
  • a handful of Cherry Tomatoes (optional)

Serving Recommendations –  This is perfect to serve in fish tacos. All you need are a few slices of Avocado/ Guacamole, some salsa, a little creme fraiche and a crumble of feta in a tortilla and you will have a wondrous mexican extravaganza happen in your mouth!

Battering the Fish

Mix the gf flour with lemon zest, paprika, chilli, oregano, salt and a grinding of black pepper. Whisk the Egg in a bowl with a tablespoon of water and season with a little Salt and Pepper.

Pour the breadcrumbs in another another bowl.

Slice the fish into large strips. Dip each piece of fish in the flour, (lightly coat it – don’t drench it) then dip into the whisked egg. Shake off any excess egg and then dip into the bowl with breadcrumbs – make sure you can’t see any pieces of the white FISH and that they are nicely covered. Repeat the process again if need be.

Set the strips of battered fish to one side whilst you chop the herbs, spring onions, chilli and tomatoes.

Frying the Fish

Heat the oil in a large frying pan on a medium/high heat.

Gently add one strip of fish to the pan at a time. Be careful not to overcrowd it. Cook in batches if need be. Cook each piece for around 2 minutes on one side, then flip over and cook for a further 2 mins on the other. This should get the breadcrumbs beautifully crunchy but keep the fish flesh soft and delicate. Place the fish on top of a plate lined with kitchen towel, to blot away any excess grease. Arrange on a plate and top with all your garnishes.

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