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 fillets 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 one 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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