Allergy free oven baked fish fingers recipe

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

Ingredients

• 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

Method

• 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.

Note

• 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.