Take a trip down memory lane with our low carb take on a childhood classic: the humble fish finger!
Fish Fingers
These low carb, protein-packed fish fingers are coated in crunchy almond flour and Parmesan crust, delivering healthy fats, omega-3s and essential brain and heart health nutrients.
Ingredients
- 2 firm white fish fillets, such as ling, flathead, cod or barramundi), cut into ‘fingers’
- ½ cup almond flour
- ¼ cup Parmesan cheese, grated
- 1 tsp garlic powder, exclude for FODMAP
- 1 tsp paprika
- salt and pepper to taste
- 1 egg, beaten
- 2 tbsp extra virgin olive oil or butter for frying
COOK MODE
Instructions
- Mix the almond flour, Parmesan cheese, garlic powder, paprika, salt and pepper in a shallow bowl.
- Dip each fish strip into the beaten egg, coating it well, then roll it in the almond flour mixture until fully covered.
- Heat the olive oil or butter in a frying pan over medium heat. Fry the fish fingers for about 3-4 minutes per side or until golden brown and cooked. (You can also bake them inthe oven at 200°C (400°F) on a lined baking sheet for 12-15 minutes, flipping halfway.)
- Enjoy with a squeeze of lemon and a side of your favourite low carb dipping sauce.
Notes
Most store-bought sauces contain seed oils and sugar. Skip the nasties and make your own in minutes instead!
Nutrition (per serve)
Net Carbs: 3.8gProtein: 56.7gFat: 35.1gFiber: 3.1gCalories: 569kcal
