Coconut Crumbed Fish

Coconut Crumbed Fish

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!)





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