Paleo baked fish fingers - kid friendly
Paleo baked fish fingers - kid friendly

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, paleo baked fish fingers - kid friendly. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Paleo baked fish fingers - kid friendly is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Paleo baked fish fingers - kid friendly is something which I have loved my entire life. They are nice and they look wonderful.

Choosing and packing Paleo and kid-friendly meals and snacks for kids can be fun, especially if you involve them in the process. Bacon & Chive Paleo Muffins - by What Great Grandma Ate. Bake these bacon and egg-filled muffins for a quick and tasty breakfast.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook paleo baked fish fingers - kid friendly using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Paleo baked fish fingers - kid friendly:
  1. Take 400 g white fish, such as cod or haddock
  2. Take 6 heaped table spoons ground almonds
  3. Make ready 1 tbs turmeric
  4. Prepare 1-2 eggs (for coating)
  5. Prepare To taste salt

Tonight I made these delicious gluten free fish sticks and served them with steamed kale on the side. The fish sticks are very kid friendly, as is just about anything fried. Toss fish strips in melted butter, then toss in breadcrumb mixture. Shake off excess crumbs and place fish onto baking paper lined oven trays.

Instructions to make Paleo baked fish fingers - kid friendly:
  1. Cut the fish in chunks. Mix ground almonds, turmeric and salt. Beat eggs in a bowl. Lay out some coating mix on a plate or another flat surface.
  2. Coat the fish in the egg, and then in the mixture, making sure fish is fully covered.
  3. Lay coated pieces on a baking tray.
  4. Pre-heat the oven to 200C / 350F / gas mark 6. Bake the fish uncovered until the fish lets out liquid, and the liquid completely evaporates and the coating is crisp - approximately 25 min.
  5. Serve with Tatar sauce, mayo, sour cream or guacamole and some green leaves or along side fried potatoes for the little ones.

I think you really just don't grow out of them. These days I make a grain free, egg free version, and I bake them instead of frying them. Baking them makes it a much less messy job, no fat spatting. Whisk the egg in a bowl. Dip each fish finger into the beaten egg and then into the ground almond mix, so that they are fully coated, before placing on the prepared baking tray.

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