Ingredients

1. 600g  pollock fillets, skin removed
2. Juice of 1 lemon
3. 50g gluten-free flour
4. 1 tsp cayenne pepper
5. 2 medium British free-range Woodland eggs, lightly beaten
6. 150g fresh breadcrumbs, made from freefrom white sliced bread
7. ¼ x 28g pack fresh flat-leaf parsley, chopped
8. 2 tbsp olive oil

1. Preheat the oven to 150°C, fan 130°C, gas 2. Cut the pollock fillets into 20 fingers. Pour the lemon juice into a bowl, add the fish and toss to coat.
2. Mix the gluten-free flour and cayenne pepper in one bowl, put the beaten eggs in another, and the freefrom breadcrumbs and parsley in a third. Roll the fish first in the flour, then the eggs, then the breadcrumbs and parsley. Set aside.
3. Heat the olive oil in a frying pan over a medium heat and shallow fry the fish fingers in batches for 1-2 minutes each side until cooked through.
4.  Keep warm in the oven while cooking the rest of the fish.

serve with Sainsburys Tartar Sauce which is also gluten free.