Whether it's the crispy topping of a pasta bake or tender chicken pieces, there is something ridiculously tempting about the crunchy, golden texture of breadcrumbs. Going gluten free does not mean you have to say goodbye to those yummy memories. You just need to find a substitute to take it's place- and lucky for you, we've found it.
We use Barkat crackers; just throw them in a food processor for a couple of minutes and then use them as a replacement for whichever recipe you wish to follow.
We love to make fish fingers with the breadcrumbs (which is mixed with polenta for this recipe). Making fish fingers from scratch is so much more satisfying than buying them from the frozen section. Even more importantly, we know exactly what is going in them and so we make sure they stay as healthy as possible!
*3 tbsp Barkat all-purpose flour
*1 large free-range egg, beaten
*50g golden breadcrumbs (Just mix 30g ground Barkat crackers with 20g easy-cook polenta)
*500g thick skinless fish fillets (salmon, cod, haddock or other white fish), cut into 4 or 8 thick pieces
*3 tbsp sunflower oil
*salt and freshly ground black pepper
Put the flour in a strong freezer bag and season with salt and black pepper.
Pour the beaten egg into a shallow dish.
Put the breadcrumb and polenta mixture in a separate shallow dish.
Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
Remove the fish with a spatula and drain on kitchen paper.
That's all there is to it! We like to serve this with a big wedge of lemon, some ketchup and sweet potato fries!
Enjoy and send us pictures of your breadcrumb recipes!