1-1/2 pounds cod or other white fish filets Lemon wedges
Directions
Lightly beat eggs and place in a plate. Set aside.
Combine gf flour, salt and freshly ground black pepper and place on a plate. Set aside.
Combine melted butter, gf dijon, lemon juice and dill. Set aside.
Combine cornmeal and cayenne pepper. Place on a plate and set aside.
Cut cod filets into 3 by 3/4 inch strips.
Preheat oven to 475°F.
Heat 2 baking sheets in oven until hot, about 5 minutes. Brush baking sheets with oil.
Dip fish, 1 strip at a time, in egg then dredge through gf flour mixture. Dip floured fish into dijon-lemon mixture then dredge through cornmeal mixture (turn to coat on all sides).
Place fish sticks 1 inch apart on prepared baking sheets. Bake until outsides are golden and fish is opaque in centers, about 6 minutes per side. Garnish with lemon wedges and serve.
Tips
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
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