Growing up, fish fingers were the go-to lazy lunch on the weekend or when mum wasn’t home to cook dinner. They were so delicious despite being minimally nutritious. There was something about the crispy exterior and tender interior that kept me going back for more. Now all these years later, I still crave that contrast between crispy and tender and set out to give these bad boys a go…paleo-style.
Coconut flour showed up again for this recipe. Such a loyal ingredient. Paprika gives it the typical golden colour and garlic and onion powder make this suuuuuper delicious! I used basa fish fillet but you could use any white fish fillet of your choice.
Cut your fillet into fingers/nuggets, dip them in egg and roll around in the coconut crumb mixture. I shallow fried this in coconut oil until golden brown and crispy!
They would be great as a snack, in fish tacos or served with a side of veggies for dinner!
- 200 g white fish fillet
- 1 egg
- 1/2 cup coconut flour
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 3 Tbs coconut oil
- Defrost your white fish and cut into fingers or nuggets.
- Mix all the dry ingredients together in a bowl to form the crumb mixture and in a separate bowl whisk the egg.
- Coat each fish finger in egg then roll in the crumb mixture ensuring an even coat.
- Shallow fry the fingers in coconut oil turning every minute or so until golden brown.
- When cooked, place the crumbed fish on kitchen paper to soak up the excess oil. Serve warm.
