Preheat oven to 375F, line a baking sheet with parchment paper.

Cut fish into sticks, about 4″ x 1″ long. Pat dry with a paper towel, set aside.

Place amaranth flour in a bowl, set aside.

Pulse crackers and nuts in food processor until ground to crumbs. Place in a large bowl, along with flax seeds (if using), salt, pepper, mustard powder, chives, and lemon zest. Stir to combine.

Whisk together the eggs in a separate bowl.

Dip the fish into the amaranth flour, gently shaking off any excess flour. Dip next in the egg, and then the nut mixture, place on baking sheet. Repeat with all remaining fish fingers.

Bake for 15-20 minutes, or until golden brown, crispy, and cooked through. Serve with savoury custard as a dip!

In a small saucepan, melt butter over medium heat. Whisk in Dijon mustard, lemon juice and cayenne until smooth. Add garlic, lemon zest and white wine, once again whisking until smooth. Gently bring mixture up to a simmer.

While mustard wine mixture is heating up, whisk egg yolks and corn starch together in a small bowl or measuring glass. Once smooth, whisk in milk – a little at a time – until smooth and well incorporated.

Once the mustard & wine has come to a simmer, add milk mixture, quickly whisking to fully blend the two. Bring up to a simmer again, whisking constantly. As it heats up, stir in the Parmesan cheese. Continue stirring, allowing the cheese to melt and the mixture to thicken.

Once custard has thickened to your liking, remove from heat and serve. If not serving immediately, chill for future use.