Preheat the oven to 150°C, fan 130°C, gas 2. Cut the pollock fillets into 20 fingers. Pour the lemon juice into a bowl, add the fish and toss to coat.
Mix the gluten-free flour and cayenne pepper in one bowl, put the beaten eggs in another, and the breadcrumbs and parsley in a third. Roll the fish first in the flour, then the eggs, then the breadcrumbs and parsley. Set aside.
Heat the olive oil in a frying pan over a medium heat and shallow fry the fish fingers in batches for 1-2 minutes each side until cooked through.
Keep warm in the oven while cooking the rest of the fish.
Cook's tip: serve with some tartare sauce and a few sprigs of washed watercress.