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Gluten-free crunchy baked fish with corn salad
Gluten-free crunchy baked fish with corn salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Transform your baked fish with a crunchy gluten-free corn chip crust, paired with zesty Mexican flavors of charred corn, lime, and tomato. Elevate the dish with creamy avocado and a kick of fresh jalapeño in the corn salad.
Ingredients:
  • 2 corn cobs, husk and silk removed
  • 175g punnet mini capsicums
  • 56.88 gm extra virgin olive oil
  • 250g cherry tomatoes, quartered
  • 31.50 gm lime juice
  • 125.00 ml chopped fresh coriander leaves
  • 800g firm white fish fillets
  • 62.50 ml gluten-free plain flour
  • 41.20 gm milk
  • 1 egg, lightly beaten
  • 1000.00 ml gluten-free corn chips, crushed (see note)
  • 165.00 ml gluten-free mild salsa
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a baking tray with baking paper. In a large bowl, combine corn and capsicum, drizzle with half of the oil, and toss to coat evenly. Heat a large chargrill pan over high heat and cook the corn and capsicum for 8 minutes, turning occasionally, until tender and charred.
  • Carefully slice off the corn kernels from the cobs and place them in a large bowl. Cut the capsicums in half, remove the seeds, and roughly chop them. Combine the capsicums with the corn, tomatoes, lime juice, coriander, and the rest of the oil in the bowl.
  • Cut the fish into 3.5cm x 10cm pieces. Spread flour on a plate. Mix milk and egg in a shallow bowl. Spread crushed corn chips on a plate. Dredge each fish piece in flour, then dip in the egg mixture, and finally coat in corn chips. Place coated fish pieces on a baking tray. Repeat the coating process with the rest of the fish pieces.
  • Bake fish pieces until golden and fully cooked, about 10-12 minutes. Serve alongside corn salad and salsa.

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