Egg-free gluten-free crispy baked fish
Great for quick & easy weeknight dinners. The crispy baked egg-free and gluten-free coating can be used for fish sticks or chicken fingers.
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Cut fish fillets in half or into smaller strips. Pat them dry with paper towels and season with salt and pepper.
  3. Place cereal into a sandwich bag or freezer bag and pound until crushed into small pieces. Put the crushed cereal in a shallow bowl.
  4. In another bowl, whisk together tapioca starch and water until the tapioca starch is fully dissolved.
  5. Take one piece of fish and dip into the the tapioca starch mixture, ensuring that it is fully coated. Then dip the coated fish into the cereal, ensuring that both sides are covered in cereal. Place the coated piece of fish onto the parchment lined baking sheet.
  6. Repeat for all pieces of fish. Ensure that there is some space between each fish stick on the baking sheet so that it will cook evenly.
  7. Bake at 350F for approximately 20 minutes. After 10 minutes of baking, turn over the fish sticks.
Recipe Notes

You can add seasoning to the crushed cereal to make these fish sticks more interesting. Consider adding garlic salt, cajun spices or curry powder.

Replace the fish fillets with boneless chicken to make chicken fingers or chicken nuggets.