Fish Bites with Baby Roasties and Tartare Sauce

Fish Bites with Baby Roasties and Tartare Sauce

Ready in 45 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 16, 2018.



  • 600g baby potatoes
  • 1 carrot
  • 1 courgette
  • ½ bag baby spinach *

Fish Bites

  • 1 pack market fish
  • ½ cup GF flour ^
  • 1 egg ^
  • 3 Tbsp milk ^
  • 1 cup GF breadcrumbs *

To Serve

  • 1 pack tartare sauce


  1. Prep and cook roasties Preheat oven to 220°C. Dice potatoes and carrot 3cm. Toss with a small drizzle of oil on a lined oven tray and season. Roast for 25 minutes, until tender and crispy. Turn once during cooking. Peel courgette into long ribbons. Just before serving, remove tray from oven and toss through spinach to wilt and courgette.
  2. Prep fish Pat fish dry, remove any scales or bones and season. Slice fillets into 2cm x 8cm strips. Mix flour and ½ tsp salt in a small bowl; whisk egg with milk in a second bowl; place breadcrumbs in a third bowl.
  3. Crumb fish Coat fish first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Place on a clean, dry plate or tray.
  4. Cook fish Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish in batches, for about 2 minutes each side (depending on thickness), or until golden and just cooked through. Wipe out pan between batches and add more oil if needed.
  5. Serve roasties and fish bites with a dollop of tartare sauce.