Almond Crusted Fish Fingers
Recipes / Little Meals
Fish and chips is an old favourite for seaside munching but let’s put a healthier spin on it; substitute chips for sweet potato wedges and deep fried fish for these delicious chunky fish fingers which are fintastically gluten free and contain plenty of magnesium, calcium, protein, fibre, and Omega-3s thanks to the almond and linseed crust.
Ingredients
500 g skinless white fish (goldband snapper, barramundi, whiting, rankin cod)
equates to two large fish fillets
1 egg
70 g (½ cup) almonds, ground
30 g (¼ cup) linseeds, ground
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
zest of one lemon
salt and pepper
Method
Preheat oven to 180 C.
Grease a baking tray with ghee.
Cut fish into even slices/fingers.
In a flat glass dish, combine almonds, linseeds, spices, lemon, and salt and pepper.
Whisk egg in a separate container and dip each fish slice in egg before evenly coating with the crumb mixture.Lay out on baking tray and bake for
15 - 20 minutes until crispy and golden brown.
Turn fingers and bake again until all sides are
equally cooked.
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