Recipe: White Fish Fingers

In the same vein as my much-loved Fried Chicken Fingers, I decided to give the almond flour treatment to some slender white fish fillets (I can't remember the type of fish, bad me!), bought from the organic butcher up the road, who also sells wild-caught salmon and other fish on Wednesdays. I'm not a fan of white fish, or any fish that tastes 'fishy', if you know what I mean. Solution? Herbs, spices, and coconut oil!

Ingredients:

4 white fish fillets (around 150g per serving)
1 cup almond flour
2 eggs
1 or 2T dried herbs - thyme, basil, parsley, etc
2t cumin
1t garlic powder
Coconut oil, lard or butter


Method:

1. In a shallow bowl, combine almond flour, herbs & spices.

2. In a medium bowl, beat eggs until combined well.

3. One at a time, dip fish fillets into egg mixture, and roll in almond flour coating.

4. When all fillets are coated, heat oil/fat/butter in a large frying pan.

5. When oil is hot, gently place fillets in a single layer in the pan. Let sizzle until crust begins to brown and meat begins to become opaque.

6. Turn fillets carefully, and sizzle until crust is golden. Test to ensure meat is cooked thoroughly by slicing the end off one fillet.


Serve fillets immediately, with fresh vegetables and Lemon & Macadamia Mayo. If you like your root veggies, you could also make fries - et voila, the perfect Paleo replacement for Fish 'n' Chips!

Update (22 Feb) - also works on larger fillets! Check out the gorgeous rockling I prepared and scoffed down for tonight's dinner:


It requires care and precise spatula work to handle a 200g fillet of this shape and coating, but so long as you keep the amount of frying fat to a shallow depth, and flip way from yourself, you should do fine! The heat doesn't need to be terribly high either - no need to raise the fat to a spitting heat. Enjoy!