When I was a kid I loved fish fingers and I still do now, my kids love them now too. This is an easy mid week after school dinner I serve with rice and salad.
If I can help it I avoid shop bought versions as they are processed, I now make my own and they really enjoy them. Occassionally I do chop and change what type of fish I use, I swap between cod and salmon. If you don’t like either of these find another good meaty fish from the fishmonger.
Eating two or three servings of fish a week is a simple way to improve your health and stave off certain illnesses and diseases. Salmon is one of the most nutritious types of fish to add to your diet. It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, omega 3’s in addition to a whole host of other nutrients you need for good health. Be sure to buy organic and make sure its farmed well. I like to buy wild salmon as its the kindest version of salmon.
Making my own fish fingers ensures I know exactly what is going into them and its a guaranteed stamp of healthiness.
- 1 salmon fillet
- 1 cup full of panko breadcrumbs
- 2 eggs
- 1/2 cup of coconut flour
- Pinch of himalayan salt
- 1 large tablespoon of coconut oil.
- Cut the fillet into finger sizes, and then prep all the ingredients in different bowls. Put the pinch of salt in the flour.
- The process with the salmon finger goes, flour dip, egg dip, and then panko. Place onto the parchment paper.
- Repeat this until all the fingers are done.
- When ready melt 1 large tablespoon of coconut oil in a frying pan. Place on medium to low heat and fry gently about 7 minutes on both sides. Try not to make it really hot or the panko will burn. Be patient and it will become golden.
- Serve with basmati brown rice, and spiralled carrot and cucumber.