Gluten-free cornflake crusted cod recipe
Yep, you can make super-crunchy, golden fish goujons using just cornflour (cornstarch), eggs, cornflakes and cod. Why cornflakes? Well, as corn is a hard grain, it makes the coating super crunchy when fried – even more so than if you used batter or breadcrumbs!
Tip: For vegetarians, use a block of halloumi (sliced into strips) instead of cod fillets.
Ingredients
- 5 tbsp cornflour (cornstarch)
- 1 tsp salt
- 0.5 tsp white or black pepper
- 140 g gluten-free cornflakes
- 2 skinless cod fillets (not too chunky)
- 1 measure vegetable oil, for frying
- 5 tbsp cornflour (cornstarch)
- 1 tsp salt
- 0.5 tsp white or black pepper
- 4.9 oz gluten-free cornflakes
- 2 skinless cod fillets (not too chunky)
- 1 measure vegetable oil, for frying
- 5 tbsp cornflour (cornstarch)
- 1 tsp salt
- 0.5 tsp white or black pepper
- 4.9 oz gluten-free cornflakes
- 2 skinless cod fillets (not too chunky)
- 1 measure vegetable oil, for frying
Details
- Cuisine: British classics
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
- Suitable For: Gluten free
Step-by-step
- Mix the cornflour, salt and pepper together well and spread out on a large dinner plate. Beat the eggs in a medium bowl. Tip the cornflakes into a large bowl, then use both hands to crush them for 30 seconds; ensure there are no whole cornflakes left or they won’t stick to the fish.
- Slice the cod fillets into strips that are 2.5cm (1in) wide and 10cm (4in) long. Dredge half of the fish in the cornflour until evenly dusted on all sides, then dip them into the egg until well coated. Finally, dredge in the cornflakes, gently compacting the cornflakes onto the fish.
- Pour oil into a large frying pan to a 5mm (¼in) depth. Place over a medium heat for 5 minutes, or until it reaches 180°C (350°F). Line a large plate with kitchen paper, ready for later.
- Once the oil is hot, carefully lower all the coated fish strips into the oil using a pair of tongs – they should sizzle nicely. Cook for 5-6 minutes, turning halfway – the coating should be golden brown. While they are cooking, coat the remaining fish strips, ready to fry. Remove the fried goujons using a slotted spoon and place on the plate lined with kitchen paper to absorb excess oil. Repeat the frying process for the rest of your goujons.
- Serve with chips, tartare sauce and mushy peas, or chop into chunks and serve in gluten-free crunchy tacos with smashed avocado, sweetcorn and chilli jam.
To cook in an air fryer: Preheat the air fryer to 200°C / 400°F and spray a little oil into the tray. Place as many coated fish strips into the air fryer basket as will fit without touching, then generously spray with oil. Cook for 5-6 minutes, then turn, spray generously with oil once more and cook for a further 4-5 minutes.
This recipe is extracted from Quick + Easy Gluten Free by Becky Excell (Quadrille, £20) Photography: Hannah Hughes.
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