Preheat oven to 350F. Line a baking sheet with parchment paper.
Cut fish fillets in half or into smaller strips. Pat them dry with paper towels and season with salt and pepper.
Place cereal into a sandwich bag or freezer bag and pound until crushed into small pieces. Put the crushed cereal in a shallow bowl.
In another bowl, whisk together tapioca starch and water until the tapioca starch is fully dissolved.
Take one piece of fish and dip into the the tapioca starch mixture, ensuring that it is fully coated. Then dip the coated fish into the cereal, ensuring that both sides are covered in cereal. Place the coated piece of fish onto the parchment lined baking sheet.
Repeat for all pieces of fish. Ensure that there is some space between each fish stick on the baking sheet so that it will cook evenly.
Bake at 350F for approximately 20 minutes. After 10 minutes of baking, turn over the fish sticks.
You can add seasoning to the crushed cereal to make these fish sticks more interesting. Consider adding garlic salt, cajun spices or curry powder.
Replace the fish fillets with boneless chicken to make chicken fingers or chicken nuggets.
Once upon a time I cooked and ate whatever I wanted to without giving ingredients a second thought ... then I became a mother. When my eldest son was 5 months old, we discovered the hard way (a visit to the ER) that he had a severe allergy to milk. A few months later we discovered he was also anaphylactic to eggs, peanuts, tree nuts, wheat and chicken. My initial reaction: PANIC!! But with time, practice, and many errors, I now enjoy cooking allergen free food and goodies so that my 3 children, 2 of which have multiple food allergies, can enjoy the same treats that other kids are eating.