Welcome to my ‘Gluten Free Mahi-Mahi Bites’ recipe. There are so many comfort foods that as a GF bunny can be difficult to find, especially in a restaurant setting. Friday fish and chips are one of those difficulties. Lots of chips are available gluten free but a fresh classic fish finger is rarely found outside the freezer aisle. Fear no more. I have created a very easy and very straight forward delicious ‘Gluten Free Fish Finger’ recipe for you to try in your own kitchen.
This recipe can be used with the more traditional fish such as cod, haddock or any white fish that you prefer. However, as I live here in the Caribbean, I wanted to use something a little more local to me, hence the Mahi-mahi. It really does work beautifully if you’re able to mix it up and get your mitts on some fresh Mahi-mahi.
So here we go…
4 fillets of mahi-mahi (or your choice of fish)
1 full container of GF breadcrumbs
4 Large Eggs
Salt & Ground Pepper
First of all you’ll want to prepare your ingredients and create an order in which to create your bites.
Finely chop a healthy handful of fresh sage into very small bits. Then pour half of your breadcrumbs into a medium sized bowl. Add your finely chopped sage, lots of pepper and salt altogether with the breadcrumbs.
Then take your 4 eggs and crack into another bowl, whisking with a fork until you’ve created a lovely vibrant yellow mix. Place the bowl next to your breadcrumb mix.
(Most fish fillets you’re able to buy should be de-skinned, however, if they aren’t it’s important to remove all the skin)
Cut the fish fillets into small square pieces. They can differ in size but I personally like them all slightly different as they feel more authentic and less orderly. Have a clean plate ready after the breadcrumb bowl as you will need somewhere to put your raw breaded bites before cooking.
Soak your small square bites into the egg ensuring it is completely covered in egg. Then drop it into the breadcrumb bowl and again cover the bite entirely with the breadcrumb mixture leaving no patches of fish visible. Plonk onto the clean plate and move onto the next one. Try not to have all the uncooked bites touching as sometimes with GF breadcrumbs, the batter peels off when touching another.
When done, head over to your frying pan and turn up to full heat with a healthy dose of olive oil. You want at least 1cm worth of oil pool to start off your bites. Wait for the oil to bubble and drop your bites in, you should immediately hear that sizzle.
Cook each bite for approximately 3 minutes on each side, until the fish bite turns a light golden brown on both sides. You then want to flip them back on the original side for one more minute to get that darker golden finish (& also crunch). You want them brown and crispy on the outside and this will ensure they are white, soft and perfectly flakey on the inside.
Have a plate lined with kitchen towel next to your frying pan. It’s good to let them lie on this after leaving the pan in order to soak off any excess oil off. Keep them warm in the oven until your whole batch is complete. Finish with a garnish of parsley and a few lemon wedges to squeeze all over.
Super simple yet super scrumptious!