Coconut & Quinoa Fish Fingers

I love trying to come up with healthier versions of family favourites. Here I have “paleofied” something every kid can relate to – Fish Fingers. There is something about eating fish in finger form which just makes it so much more fun!

Coconut & Quinoa Fish Fingers

Serves 4

Ingredients:
700 g white fish, cut into strips or “fingers”
1/2 cup desiccated coconut
1 cup quinoa flakes
2 tbsp sesame seeds
1 cup fresh basil leaves, finely chopped
Celtic or Himalayan Sea salt and pepper to taste
3 eggs, whisked
3 tbsp coconut oil

 

Method:

Pat fish dry with paper towel.

Whisk the eggs in a bowl and set aside.

In a separate bowl, mix the coconut, quinoa, sesame seeds, basil and salt.

Dip each piece of fish into the egg wash first and then the crumb mixture. Continue until all pieces of fish have been crumbed.

Heat the coconut oil in a large frypan on a medium heat.

Fry the fish fingers for 7 mins until golden. Turn once and remove from heat.

Be very delicate with the fish fingers and be careful that the crumb doesn’t fall off.

Serve with a fresh seasonal salad or vegetables of choice.