So simple I feel embarrassed to be posting it… Once you start making this dish, you’ll wonder why you ever bought fish sticks! Just make sure you are using extra fresh fish, especially if you are lucky enough to live near the sea (ask about sulfites when in doubt) or use frozen fish like me. If it was frozen at sea, chances are nothing bad happened to it…
Ingredients: (per fish portion)
1 TBSP pre-cooked pollenta OR ground flaxseed
1 TBSP almond meal OR tigernut flour (there should be absolutely no sulfites in it)
1 tsp rice flour
sea salt, to taste
some grated lemon (optional) freshly grated, and preferably from an organic lemon. One of my tricks: I never discard a squeezed lemon. When I am done getting all the juice out, I put it in the freezer. Then, when I need lemon peel, I simply get the frozen “shell” out and then either grate it (super easy when frozen) or cut out the peel.
olive oil for dipping and frying
1. Mix all dry ingredients in a bowl and spread out on a plate.
2. Lightly cover the fish in some olive oil and press both sides on the gluten free “crumbs” in the plate.
3. Let the fish “absorb” the crumbs while the oil is heating up in a frying pan. Pan-fry the fish, turning it over after the first side has turned golden brown.