Healthy Mama Magazine SPECIAL White Edition - Mar 2015 | Page 14

Y
DAIR

EATS

FREE

OD
SUPER FO

Gl ute n-fre
e
cheat s:

There’s something
about when you crumb and
fry something, it gets eaten
and loved. Given that most
crumbed and fried things
are loaded with trans fats,
uber refined flour, cage eggs
and refined bread crumbs
packed with ‘numbers’, I
naturally had to create a
better option!

I do s o me
thing
crazy whe
n it co me s
to crumbin
g fi sh! I
place a ha
ndful o f r
aw
red split
peas/le ntil
s in
my bullet
/ble nder w
ith
salt & pep
per o n hig
aro und 1 m
h for
inute. The
fi sh as i s
n c r u mb t
(no e gg) an
he
d lightl y f
not BELIE
ry - yo u w
VE the cru
ill
nchy tastin
e s s that yo
u've ju st
created Try it thi
s wee k!

Have a look at this ingredient list for comparison:
Supermarket Fish Finger Ingredient List:
Hake or hoki fish fillets (56%), water, wheat
flour, maize flour, canola oil, wheat starch,
maize starch, salt, yeast, wheat gluten.
Translation? Lots of highly refined starches
and flours that our bodies process the same
way they do sugar, high heat treated
vegetable oil therefore transfats,
processed salt… we can do much better!

Alexx’s Fish fingers –
Unrefined flour (GF or grain
free possible too), organic /
free range eggs, sourdough
or rice crumbs, celtic sea salt,
superfoods, high quality, sturdy
oils that don’t degenerate at
high heat, so transfat-free!
Yay… Enjoy!

REAL FISH FINGERS
By Alexx from Alexx Stuart | Serves 4-6
2 large flathead fillets (or any other fleshy white fish), about 800g/1.7lb

1    Preheat your oven to 320°F/160°C.

altogether, cut into even-as-you-can 2-3cm/1in wide, 10cm/4in long ‘fingers’

2    Cut your fish into the desired fingers.

2 eggs, cracked and roughly whisked

3    Get 3 bowls ready for your dipping. Crack your eggs into one bowl
and whisk to combine the white and yolk, roughly.

1 cup spelt OR coconut flour for grain free & for gluten free either amaranth, rice or quinoa flour. Delicious.
1 cup bread crumbs – rice / gluten free crumbs are great too. You could
even add desiccated coconut into the crumb mix for extra nourishment
and less starches.
½ teaspoon celtic sea salt
1 teaspoon dulse flakes (optional. sea superfood and a fab secret nutrient
booster in kiddy meals. we call them ‘purple sprinkles’ at home)
1 tablespoon chia seeds (optional. another fab superfood booster though
and I find make for a great little added crunch texture)
¹⁄³ cup macadamia oil, ghee or coconut oil for frying (butter will burn, best
not to use it for this recipe)

4    Pop your flour and salt into the next bowl with chia seeds & dulse
flakes if you’re using them.
5    Pop your crumbs of choice in the next bowl.
6    Now, flour your fish, then egg, then crumb. Do it to all of them and
build them up, ready for frying, in a bowl.
7    Then, put ½ your oil of choice into the pan and heat up to medium- high. Test a little corner for sizzle-factor before you put a
whole one in the pan.
8    Fry the fillets 2 minutes a side – not MORE! Blackness = carcinogens and they stop you from being ridiculously good looking!
9    Once browned, pop them on the tray and finish the batch in the
oven for 3 minutes while the next batch is frying. This is what will
stop you burning the crumb & give you perfect fish in the middle.

Healthy Mama suggests not using ghee if you are dairy free
HEALTHY MAMA MAGAZINE
14