These fish fingers are really popular in my house and not just with the kids! The best part of the recipe is that they are quick to make and it is really easy to get little hands involved. I've even done it as an "activity" when the children's friends have come over - I am not above a little slave labour in my kitchen! If you are making these Low Fodmap then double check that the breadcrumbs do not contain any allergens.
Ingredients
- 400g Cod Fillets (pin boned and skinned)
- 3 tbsp Cornflour
- 2 tbsp Water
- 100g Gluten Free Breadcrumbs
- 1 Lemon, zested
- 2 tsp Oregano
Utensils
- Chopping Board
- Sharp Knife
- Two bowls
- Baking Tray, lined with parchment paper
Method
- Heat the oven to 200°C/180°C (fan)
- Cut the fish into "fingers" about 1cm wide and 5cm long (or whatever make the most sense with the size of fillet you have)
- Put the Cornflour and water in a bowl and mix well to combine, it might take a little effort
- In a second bowl, combine the breadcrumbs, lemon zest and oregano
- Take the fish fingers and one at a time, coat them in the cornflour mixture, then rolling them in the breadcrumbs before placing them on the baking tray
- Bake for 20 minutes, until golden
