Baked fish fingers

These fish fingers have all the crunch of the classic, with a nutrient boost. They are a family favourite, and when served with sweet potato chips, avocado cream and mushy peas they are a healthy indulgence.


  • 300g fresh cod (or haddock, hake or any firm white fish), skinned, boned and sliced in thick long fingers

  • 1 large organic egg

  • 40g (1/3 cup) almond meal

  • 40g (1/2 cup) desiccated/shredded coconut or coconut flour

  • 1/2 tsp garlic powder

  • 1/4 tsp paprika

  • 1/4 tsp cumin

  • 1/4 tsp Himilayan Rock Salt

  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 200C

  2. Whisk egg in one bowl.

  3. Blitz coating ingredients in a mini food processor to grind down the coconut to nearer the consistency of the almond meal. Leave some unshreded if you prefer more texture. Place in to a separate bowl.

  4. Dip fish pieces in the egg coating fully. Allow excess to drip off before coating in the dry mix.

  5. Press pieces of fish in to the mix and roll to coat.

  6. Place coated pieces in a single layer on a baking tray lined with parchment paper. Drizzle with a little coconut oil (melted) and bake in the preheated oven for 5 minutes. Gently turn over and bake for 5 minutes more.

  7. Serve with sweet potato chips and mushy peas.

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