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These curried fish fingers & sweet potato chips are free from dairy and gluten, with a healthier cooking method than traditional chips and a the crumb is spiced. It's always a hit with the whole family.

Curried Fish Fingers with Sweet Potato Chips

This recipe starts with the ever so popular fish and chips recipe, with a healthier cooking method (chunky sweet potatoes chips, baked in the oven) and a spiced crumb for the homemade fish fingers.  This version is also dairy and gluten-free.
Course main
Cuisine British
Keyword allergy-friendly, dairy-free, fish & chips, gluten-free
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Author Mel

Ingredients

For the chips

  • 500 g sweet potatoes
  • 1 tablespoon cornflour
  • 1 crushed garlic clove
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • a pinch of freshly ground pepper

For the fish fingers

  • 240 g skinless cod or haddock fillets
  • 2 heaped tablespoons cornflour or any gluten-free flour blend
  • 1 medium free range egg
  • 50 g dried gluten-free breadcrumbs or gluten & sugar free cornflakes
  • a pinch of pepper
  • a crushed garlic clove
  • 1/2 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 tablespoon ground coriander
  • oil spray

Instructions

  1. Preheat your oven to 200ºC (Gas Mark 6 / 400ºF).
  2. Peel the sweet potatoes and cut into chips (about 1cm thick). Place them in a bowl and mix in the cornflour with your hands. Add the garlic, paprika and olive oil. Mix again, then tip onto a nonstick baking tray in a single layer and sprinkle with pepper.
  3. Bake for 10-15 minutes, turn the chips and bake them for a further 10-15 minutes or until crispy on the outside and soft in the middle.
  4. Meanwhile, slice the fish into 2cm-thick fingers.
  5. Set up three bowls: the first one containing the flour, the second the lightly beaten egg and the third the breadcrumbs or crushed cornflakes. In a small bowl, mix the garlic, pepper and spices together. Stir half into the gluten-free flour and the other half into the breadcrumbs (or crushed cornflakes).
  6. Time to have fun! Dip a piece of fish into the flour to lightly cover. Shake off the excess, then dip into the egg to coat then into the breadcrumbs or cornflakes to cover. Place on a lightly oiled baking tray. Repeat until you have used up all the fish. Spritz with the oil spray.
  7. Bake in the oven for 10-15 minutes until just golden (to check the fish is cooked through, break one open). Serve with the chips.