Sunday, November 25, 2012

Allergy free oven baked fish fingers recipe

For this batch I added about a quarter cup corn flake crumbs into the mix.

  • 500g firm white fish fillets, such as ling
  • ½ cup Orgran plain flour
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • 1-1½ cups Orgran buckwheat crumbs (see note)
  • Olive oil spray, for cooking


  • Preheat oven to 200°C.
  • Spread the flour over a plate and set aside.
  • Place the breadcrumbs in a bowl.
  • Whisk the No Egg mixture in a separate bowl.
  • Cut the fish into strips about 12cm long.
  • Dip each strip into the flour, the No Egg and then the breadcrumbs, pressing to coat well.
  • Place the fish fingers on a baking tray lined with olive oil sprayed aluminium foil.
  • Spray the fish fingers lightly with olive oil.
  • Bake for 15 minutes or until golden and cooked through.
  • Serve the fish fingers with allergy free homemade chips, vegetables or salad.


  • If you'd like you can use corn flake crumbs but these have a stronger taste and best suit chicken. Alternatively, mixing a small quantity of corn flake crumbs with the buckwheat crumbs might be suitable.

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