Salmon fish fingers and green beans
- Serves 4 (makes 16 fingers)
- Hands-on time 30 min
Fearne Cotton has given this childhood favourite a gluten-free makeover. Still just as comforting, these crispy salmon fish fingers are far better than the shop-bought ones.
- 300g green beans
- 1 tbsp extra virgin olive oil
- 100g cornflour
- 250g spelt or gluten-free breadcrumbs
- 500g boneless salmon fillets, skin removed and cut into 16 2x7cm fingers
- 2 eggs, beaten
- 4 tbsp sunflower oil
- 1 lemon, cut into wedges
- Sea salt and freshly ground black pepper
- Mayonnaise, to serve
- Bring a saucepan of salted water to the boil, add the green beans and cook for 3–4 minutes, until they are cooked but retain a little bite. Drain, toss with the olive oil and season with salt and pepper. Keep warm.
- Combine the cornflour with 1 teaspoon each of salt and black pepper in a bowl. Put the breadcrumbs in one bowl and the beaten egg in another. Coat a salmon finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate while you repeat with the remaining salmon fingers.
- Heat the sunflower oil in a frying pan over a medium heat. Add the salmon fingers and fry for 2–3 minutes on each side, in batches if necessary, until crisp, golden and cooked through. Remove from the heat, drain on kitchen paper, sprinkle with sea salt and serve immediately with the green beans, lemon wedges and mayonnaise to dunk the fingers into.
You can make these with chicken or firm tofu in the same way, depending on your preference.
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