A twist on your regular fish goujons, coconut crumbed fish can easily be gluten free, is naturally sweet and is really fun to make!
200- 250g Firm white fish e.g. Ling, Cod, Mahi Mahi, Coley, Pollock, Whiting – cut into finger sized portions (try and go for something sustainable from where you live, that hasn’t been farmed and hasn’t previously been frozen if you intend on freezing a batch!).
5 tbs (Approx) Shredded coconut
Coconut oil for frying
1 x Egg white
2 tbs Coconut flour/Rice Flour/Spelt flour
Makes enough for 2 kids
- Dust the fish in the flour
- Dip the fish in the egg white
- Roll the fish in the shredded coconut
- Heat a large frying pan to medium heat with a table spoon of coconut oil. When hot, add fish and turn to ensure even browning. This should take approx. 2 minutes depending on your portion sizes. Repeat in batches. Add more coconut oil as necessary.
- Serve with a slice of lemon – yum!
Tips: When ‘dusting’ dipping’ and ‘rolling’ your fish, keep a hand for dry ingredients and a hand for wet ingredients, this will help prevent your hands becoming too sticky. Careful not to ‘over crowd’ the frying pan or the temperature of the pan will drop.
Options: Try using hazelnut or almond meal in place of shredded coconut. Have extra salmon? This would work too.
How kids can help
- Measuring ingredients
- Dipping ingredients into bowls ready for crumbing
- ‘Dusting’ dipping’ and ‘rolling’ the fish (they will love this!)