Gluten free crispy cod fish fingers with tartare dip
Chunky cod fingers in a golden gluten free crumb, baked until crisp, with a quick tartare dip.
- Time35 min
- LevelEasy
- Costabout £1.75 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put a baking tray in to heat up.
- 2
Set out three plates: gluten free flour, beaten egg, and the breadcrumbs mixed with the paprika and a pinch of salt.
- 3
Dust each cod finger in flour, dip in egg, then press into the crumbs so it is well covered.
- 4
Brush the hot tray with half the oil, lay the fish on it and drizzle with the rest.
- 5
Bake for 12 to 15 minutes, turning once, until crisp and the fish flakes easily.
14 min - 6
Mix the mayonnaise, gherkins, capers and lemon juice for the dip. Serve the fingers hot with peas and the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.