Make

Tip

The olive oil spray is essential for avoiding sogginess.

Best Gluten-Free Fish Fingers, Two Ways

It's All Good

Who doesn’t love fish fingers? But as they’re always dipped in a glutinous batter of some sort and deep fried, we had to think outside the box. Use packaged gluten-free bread crumbs or make your own. A good family dinner option is to serve these with a veggie of your choice and a delish salad.

Mustard + Old Bay Fish Fingers

1. Preheat the oven to 450ºF and set on convection, if available. Line a baking sheet with parchment paper and set it aside.

2. Whisk together the Vegenaise and the mustards in a mixing bowl. In a separate bowl, whisk together the bread crumbs, Old Bay, and salt. Coat the fish fingers with the mustard mixture, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side. Bake for 8 minutes, then turn the oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown (if you don’t have a broiler, just bake them for 10 minutes total). Serve immediately with plenty of lemon.

Italian-Style Fish Fingers

1. Preheat the oven to 450ºF and set on convection, if available. Line a baking sheet with parchment paper and set it aside.

2. Whisk together the bread crumbs, oregano, garlic, and salt. Coat the fish fingers with the soy or rice milk, then dredge them in the bread crumb mixture, tapping off any excess. Lay the fish fingers on the prepared baking sheet. Spray lightly with olive oil spray, turn fish fingers, and lightly spray the other side. Bake for 8 minutes, then turn your oven to broil and broil for 1 or 2 minutes, just to get the fish fingers nice and brown (if you don’t have a broiler, just bake them for 10 minutes total). Serve immediately with plenty of lemon.

From It’s All Good by Gwyneth Paltrow and Julia Turshen.

Mustard + Old Bay Fish Fingers

Protein-Packed

¼ cup Vegenaise

2 tablespoons coarse seeded mustard

1 tablespoon Dijon mustard

1 cup plain gluten-free bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning)

1 tablespoon Old Bay Seasoning

1 teaspoon fine sea salt

4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut into 3-inch fingers

Olive oil spray

Lemon wedges for serving

Italian-Style Fish Fingers

1 cup gluten-free plain bread crumbs (purchased or made from well-toasted gluten-free bread blended in a powerful blender with salt, pepper, oregano, and some Old Bay Seasoning)

1½ teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon fine sea salt

1 cup soy milk or rice milk

4 flounder, fluke, or sole fillets (or substitute skinless fillets of any flat, mild white fish), cut into fingers

Olive oil spray

Lemon wedges for serving

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