Suroviny

180 g Nomix gluten-free flour
20 g fine corn flour
70 g powdered sugar (incl. vanilla sugar)
45 g egg (smaller whole)
80 g butter
40 ml(g) milk
ca. 3 g baking powder

For egg white substance: 1 egg white, 50g caster sugar
and 50 g fine coconut flour, some lemon juice and peel 

How to prepare

Knead the dough ingredients well and let stand in cold. Roll the dough flat (about 3 mm) and cut out the fish. Whip the egg white into snow and keep whipping while adding sugar. You can grate in some lemon peel and add some sour taste with a couple of lemon juice drops. Mix in the coconut last. Use two small spoons to form the fish bellies using this substance. Bake at 150-160 °C until rosy.

Let the fish stand for a couple of days so they can soften nicely.