I tried to do some research on the type of fish I used for these fingers (pollock) but a quick wikipedia visit threw up scary words like “parasitic cod worm” and I thought: “No. Just…no.”
(I’m not even going to include the link, no-one needs to see that)
You’ll just have to take it from me that pollock is a good choice for a dish like this. It’s a fleshy white fish that’s sourced sustainably and stands up well to being sliced thin and fried.
The preparation might be fiddly but they cook quickly and require few ingredients. In short, it’s my kinda fish dish.
I didn’t fry them, but I’m sure that you could if you fancy it.
‘Breaded’ Fish Fingers (serves 2)
- 2 pollock fillets, sliced vertically into 1-inch thick strips
- 1 egg, beaten
- 2 tbsps coconut flour
- 1/2 cup almonds, ground and seasoned well with salt and pepper
- To begin, set up your cooking station with the coconut flour spread over one surface, the egg in a wide bowl and the ground almonds spread over another surface.
- Take a fish finger and roll it in the flour until coated, shake off the excess. Dip into the egg wash, shake off the excess and then roll in the almonds until coated.
- Repeat with remaining fillets.
- Chill in the fridge for 15 minutes (this helps the breading set).
- Bake at 375 for 15 minutes.
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