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Place the gluten free cornflakes in a food processor or a mini electric chopper (or place in a plastic bag and crush with a rolling pin for a more manual approach!) and blitz until slightly coarse but the flakes are mostly fine.
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Stir the paprika, coriander, cayenne, black pepper and salt through the blitzed cornflakes. Pour into a bowl and set aside.
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Crack your egg into another bowl and beat with a fork.
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Cut your fish fillets into fingers, I found using smaller pieces such as cod loin, gives a nice chunky fish finger. I cut each piece into 3 fingers - go vertical to the line down the middle, this way they don't fall apart as much.
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Dip one of the fingers in the egg, toss to coat, then dip into the cornflakes, turn over to coat each side. Repeat with each finger.
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To cook in an air fryer (the best way as they come out crispier) place a bit of greaseproof paper in the bottom so they don't stick and then place the fish fingers on top. Set to 180c and cook for 10-12 mins, you shouldn't need to flip over but can at the half way point if you like.
Alternatively, to cook in the oven, place on a baking tray and place in an oven pre-heated to gas mark 6/200c and bake for around 15 mins until golden brown and cooked through.
- To serve there are multiple options - I love them in a gluten free pitta bread with iceberg lettuce and mayonnaise, or make a sandwich with gluten free bread and tartare sauce, or why not serve with chips and baked beans!
