Recipe: Fish Fingers (yes you did hear me correctly!!)

Yummmm fish fingers.  I defy even the foodiest of foodies not to occasionally crave a yummy fish finger.  If I take a bite and close my eyes, I am transported back to the kitchen at my childhood home on a Thursday evening before swimming.  We always needed something quick and easy as Mum had the DELIGHTFUL task of ferrying the three of us to and from three separate swimming sessions on a Thursday which inevitably took up the whole evening.  That, combined with it being the end of her working week (4 x 12 hour days so she could have a Friday off) and Dad’s conveniently scheduled squash league, meant that quick and easy were they key requirements for a Thursday night dinner in the Shaw household!

Anyway, I digress… as I like to do with many of my childhood faves, I set about trying to find a lower carb version of this quick and tasty meal and through some trial and error, I came up with the following recipe:


Fish Fingers with Tangy Pea Purée

SERVES 2

INGREDIENTS

2 x Cod Fillets

100g Ground Almonds

50g Dessicated Coconut (unsweetened)

The rind of 1 lemon

1 Egg (beaten)

Salt and pepper

150 g frozen petits pois

2tbsp Apple Cider Vinegar

2 tbsp Olive Oil

1tsp hot chilli powder

Salt to taste


METHOD

  1. Pre-heat the oven to 180 degrees
  2. Chop your Cod fillets in to roughly 1cm strips
  3. Mix together your almonds, coconut, lemon rind, salt and pepper
  4. Coat your cod fillet strips in beaten egg followed by the dry ingredients before laying out on a baking sheet
  5. Whilst the fingers are baking, boil a pan of water and add your peas.  Then wait for the pan to re-boil (about 2 mins)
  6. Add the peas, vinegar, oil, chill powder and salt and pepper to a blender and whizz until smooth
  7. After 15 minutes check the fingers, they should be starting to brown on the top
  8. Serve straight away on a bed of the pea purée with some seasonal veg on the side


Yummmmm – another low carb, childhood, comfort food fave!

 


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