These are always a winner with toddlers, children and adults. Serve with salad, roasted veggies, sweet potato chips or as is!
Panko Crumb Fish Fingers
- Author
- Nourishing Group Kitchen
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Servings
- 6-8
- Category
Lunch & Dinner
Ingredients
- 600g snapper, or other firm white fish
- 1 cup coconut flour, lightly seasoned with S&P
- 1 cup Panko crumbs
- 2-3 eggs, lightly beaten
- Oil, for cooking (opt for extra virgin olive oil or coconut oil)
- Mayonnaise / tartare sauce, to serve
- Lemon wedges, to serve
Directions
- Cut fish into 1cm wide, finger-like pieces.
- Dip each piece of fish in coconut flour and shake of excess.
- Move each piece of fish from coconut flour to egg mixture to panko crumbs, shaking excess off after each dip. Repeat with remaining fish
- Cover base of medium saucepan, with approximately a centimetre of oil and heat over medium heat.
- Add fish pieces in batches and cook until golden brown on all sides. Remove from oil and drain on paper towelling.
- Serve as is or a side of your choice! We love them with a salad, roasted veggies, or sweet potato chips.