Fish Fingers: grain/gluten free and delicious!
Fish fingers are a popular food with kids and is usually the only way fish gets actually eaten! However, commercial fish fingers from supermarket freezers are full of additives, hydrogenated oils, gluten and who knows what else. Freshness is also something that can’t be found in those packets.
It’s very easy and quick to make your own fish fingers at home with only a couple of key ingredients, they turn out crispy, delicious and are guaranteed to please even those who regularly say “I don’t like fish….”
If you are really having no luck with fish as yet, use chicken instead and call them chicken nuggets! 🙂
Firstly, what kind of fish? I recommend wild caught Australian fish. There are quite a few types: barramundi (my favourite), blue eye cod, snapper, marlin, etc. In Australia, all salmon and trout are farmed fish. All of them. Even the ones in the fish markets. Farming practices for fish vary, but I think you would agree this is a pretty artificial environment to raise fish that will definitely require disease control (ie: antibiotics) and quite possible un-natural feed (eg: corn and soy).
The smaller fish are likely to be less contaminated with mercury, however, don’t let mercury fears prevent you from eating fish. Read this highly informative article on mercury, selenium and fish by Chris Kresser here.
Fish Fingers
Ingredients:
-1 large fish fillet sliced into strips about 1cm thick (fingers!). Skin off, make sure there’s no bones.
-3/4 of a cup almond meal (make your own from activated nuts or buy ready made from health food shop)
-spices of choice, about 1 tbsp. in total: turmeric, ginger, cumin, etc (optional)
-1 tbsp. sesame seeds (optional, but great for added calcium)
-2 eggs, beaten
-Celtic or Himalayan salt, 1/4 tsp
-coconut oil for frying (about 3 tbsp.)
- Batter
-
- Fish, eggs, batter!
How to:
-Beat eggs in one small bowl
-In another bowl, place almond meal, spices, sesame seeds and salt. Mix with spoon.
-Heat coconut oil on frying pan, medium heat
-Coat each fish finger first in egg, then in almond meal batter.
-Fry coated fish fingers in the coconut oil for 1 min each side, depending on thickness of fish.
Increase quantities if you are cooking more than 1 fish fillet.
Enjoy with sweet potato mash and salad or on top of a pile of cooked greens and feel free to sprinkle more sesame seeds!
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