Fish fingers

Fish fingers

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

These delicious, golden fish fingers are another wonderful unhealthy-to-healthy recipe – your friends won’t complain if you dish these up for supper!

Ingredients

Quantity Ingredient
3 slices gluten-free bread
1 garlic clove, peeled
50g parmesan
20g parsley
60g gluten-free flour, seasoned
1 egg, beaten
350g cod loin, cut into finger-sized pieces
50g lucy bee coconut oil
himalayan salt
ground black pepper
lemon wedges, to serve

Method

  1. Put the bread, garlic, Parmesan and parsley in a food processor and blitz until it resembles fine breadcrumbs. Tip into a dish, and then place the seasoned flour in a separate dish. Pour the beaten egg into a third dish.
  2. Take one piece of fish and dip it into the flour, giving it a light shake to remove excess flour and making sure it is evenly coated, then into the egg. Toss it in the breadcrumb mixture and set aside on a chopping board. Repeat with the remaining pieces of fish.
  3. Heat the coconut oil in a heavy-based frying pan. When hot (test by dropping a few crumbs into the oil; they should sizzle) add the fish fingers. Fry for 2–3 minutes, then turn and cook for a further few minutes, until golden. Transfer to a plate lined with kitchen paper to blot off any excess oil. Season and serve with Roasted Sweet Potato Wedges, tzatziki and a green salad.
Tags:
coconut oil
healthy
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