BUT, battered or fried and they'll happily munch it down.
This grain-free version keeps everyone happy. :)
Preparation time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
1 kg firm white fish (I used Nile Perch)
2 cups almond flour
1-2 Tablespoons dried herbs
Oil for frying
- Slice fish fillets lengthways into half and then half again.
- Divide into 2 or 3 fish fingers per quarter.
- Beat eggs together in a small bowl (I use a rectangular Tupperware container)
- Mix flour, herbs and salt together in another bowl/Tupperware container.
- Dip fish pieces into eggs, then the flour mixture.
- Pour 1-2cm of oil into frypan and heat over medium heat.
- When sizzling, add pieces of fish to oil.
- Cook on both sides until golden brown.
- Drain on absorbent paper.
- Have you seen my new social media widget? You can now easily subscribe for updates via email, Facebook, Twitter or Google +. :)
I also tried cooking these in the oven. I preheated my oven to 200 degrees Celsius, place the fish on baking paper and sprayed with oil. They took about 25 minutes to cook, but the consensus was that the fried ones were much better. The ones baked in the oven were drier and not as brown.