It amazes me how we able to substitute or find alternatives for forbidden food when on an elimination diet or lifestyle. For me, I often find that the alternative is way better than the original, these crispy crunchy fish goujons are a case in point. Instead of using the usual boring bread crumbs which cause a multiple of ailments in my family, I coat them in a delicious high protein pork scratching. They actually taste way better than normal ones, that is not me just being biased, test these out on any child and you will see they totally devour them!
To make the crumbs, simply crush a packet or two of pork scratching/crackling, they can be purchased either in the crisp or gluten free isle of your nearest supermarket or deli, remember to read the ingredients, as some do contain gluten. If you can’t find any in the supermarket, buy a big piece of pork skin from you local butcher and make you own, follow this link to The Paleo Network for a great recipe .
Keep it simple, and use a firm white fish like cod or hake that has been properly deboned and skinned. By coating it in egg, tapioca flour, pork crumbs then finishing off with a fry in coconut oil, makes this a fantastic meal, rich in protein and loaded with good fats, ideal for a hungry family.
Slice the fish into fish finger sized pieces
Blitz the pork rinds with a few short bursts of a blender until crumbs
Don’t overdo it, as they can become very oily if overworked
Prepare the crumb ingredients, whisk up the eggs, place the tapioca flour on a plate, and turn the pork crumbs onto another plate
Place a frying pan on the stove at a high heat, and melt the coconut oil, make sure its hot before putting in the first piece of fish.
Start by turning the fish in the egg.
Roll it in the tapioca flour, then back into the egg (sorry I missed that pic)
Then into the pork crumbs
Then straight into the pan, bring your messy on as your fingers get coated in everything, so make sure you have a cloth or tap close at hand. Cook the pieces for a few minutes on every side, ensuring the fish is cooked through and the coating becomes crisp and crunchy.
Serve with homemade mayo and a squeeze of lemon, yum yum!!
- 500g of white fish, either cod or hake (make sure it is the thicker piece, not the tail end)
- 2 eggs
- 2 Tbsp tapioca flour/arrowroot
- 150g gluten free pork scratching/crackling (The Real Pork Crackling Co is my preferred choice)
- 3 Tbsp coconut oil
- Cut the fish into fish finger sized pieces.
- Heat the coconut oil at a relatively high heat on the stove
- Blitz the pork scratching in a blender until crumbs.
- Whisk the egg with a fork.
- Place the tapioca flour on a plate
- Line up the egg, tapioca then pork crumbs near the frying pan (in that same order)
- Start with the first piece of fish, roll it in the egg.
- Roll in the tapioca flour.
- Back into the egg.
- Roll in the crumbs.
- Straight into the hot pan.
- Repeat with the next piece, and place them in the pan in a clockwise position so you know which was your first one (clever hey?!)
- Fry them on all sides to ensure even cooking.
- Fry in two or three batches (it also gives you time to clean your fingers)
- Serve with homemade mayo, and a squeeze of lemon.
- They also warm up beautifully, so save the leftovers for breakfast.