I made and photographed this recipe so long ago – it was during all the warm weather we had at the start of the summer as I remember eating these in the garden late one night. As with most of my recipes you can easily adjust this to suit you – I used thick cut cod to make the fish fingers but salmon also works well if you fancy a change.
If you like the idea but don’t have the time to prep the coleslaw and fish fingers you can easily pick up gluten and dairy free versions of these in the supermarket for a quick dinner idea. I know you are always interested in recommendations for good gluten free bread. I buy all mine from Wheat Free Bakery online – this is their sesame seed burger bun in the photograph.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Homemade Fish Finger Buns then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Homemade Fish Finger Buns (Gluten Free & Dairy Free)
For the fish fingers:
For the slaw:
Cut the cod into 12 even sized fish finger shapes
Crack the egg into shallow bowl
Mox together the polenta, paprika and seasoning
Spread onto a shallow plate
Dip each of the pieces of cod into the egg and then the polenta
Shallow fry the fish fingers in a large frying pan for 3-4 minutes on each side over a medium heat
Make the slaw by stirring together the cabbage, carrot, onion and mayo
Lightly toast the gluten free buns
Place three fish fingers in each bun and top with the slaw