The first recipe uses almond flour and the second one coconut flour so please continue reading and see which one you may prefer.
First here are five fun facts about fish fingers
1. Fish fingers were invented in England in the 1950s by the frozen food company, Birds Eye.
2. Though fish fingers were launched in England first, Clarence Birdseye, the inventor, was actually American. He was thought to have been inspired by a similar dish made in Massachusetts to use up extra bits of cod.
3. When fish fingers were first invented, both cod and herring were tested. Customers preferred cod so the herring was discontinued.
4. Britain is the world’s biggest producer of fish fingers, selling about 350 million fish fingers every year.
5. In the testing phase, fish fingers were called, “herring savouries,” “cod sticks,” and “battered cod pieces” before the name “fish fingers” was finally picked! In the United States, fish fingers are also known as fish sticks. In the UK, fish fingers is the primary name.
2. Though fish fingers were launched in England first, Clarence Birdseye, the inventor, was actually American. He was thought to have been inspired by a similar dish made in Massachusetts to use up extra bits of cod.
3. When fish fingers were first invented, both cod and herring were tested. Customers preferred cod so the herring was discontinued.
4. Britain is the world’s biggest producer of fish fingers, selling about 350 million fish fingers every year.
5. In the testing phase, fish fingers were called, “herring savouries,” “cod sticks,” and “battered cod pieces” before the name “fish fingers” was finally picked! In the United States, fish fingers are also known as fish sticks. In the UK, fish fingers is the primary name.
Some tips for flawless fish fingers
i) Buying the fish – Cod can refer to cod fish or several other closely related varieties of fish such as haddock or whiting. Scrod is simply a small cod or haddock that has between filleted. No matter what the fish is labelled, it should be firm and not smell unpleasantly “fishy”.
ii) Breading the fish fingers – Make sure that your fish is dry before you bread it. Though it seems counter-intuitive, the breading will not stick if the fish is too moist. Once breaded plan to cook immediately. Don’t rush through the breading process but if you leave your fish fingers for too long the breading will get soggy and make a mess.
iii) Serving the fish fingers – Everyone has a different way to eat fish fingers. Some like vinegar, others prefer ketchup or tartar sauce. Just remember to use a condiment that is low in sugar!
i) Buying the fish – Cod can refer to cod fish or several other closely related varieties of fish such as haddock or whiting. Scrod is simply a small cod or haddock that has between filleted. No matter what the fish is labelled, it should be firm and not smell unpleasantly “fishy”.
ii) Breading the fish fingers – Make sure that your fish is dry before you bread it. Though it seems counter-intuitive, the breading will not stick if the fish is too moist. Once breaded plan to cook immediately. Don’t rush through the breading process but if you leave your fish fingers for too long the breading will get soggy and make a mess.
iii) Serving the fish fingers – Everyone has a different way to eat fish fingers. Some like vinegar, others prefer ketchup or tartar sauce. Just remember to use a condiment that is low in sugar!
image from google
Ingredients
(recipe using almond flour)
Serves Four
1 lb (450 g) cod filets, sliced into 2-by-1 inch slices
1 Tablespoon (15 g) salt
1 teaspoon (1 g) pepper
1 Tablespoon (10 g) garlic powder
1 egg, whisked
1 cup (120 g) almond flour
1 lb (450 g) cod filets, sliced into 2-by-1 inch slices
1 Tablespoon (15 g) salt
1 teaspoon (1 g) pepper
1 Tablespoon (10 g) garlic powder
1 egg, whisked
1 cup (120 g) almond flour
Method
1. Preheat oven to 375 F (190 C).
2. Mix together the salt, pepper, and garlic powder. Sprinkle over the cod slices and let sit for 10 minutes.
3. Then dip each cod slice into the egg mixture and then into the almond flour.
4. Place on a baking tray and bake for 25-30 minutes.
Enjoy with your choice of condiment.
2. Mix together the salt, pepper, and garlic powder. Sprinkle over the cod slices and let sit for 10 minutes.
3. Then dip each cod slice into the egg mixture and then into the almond flour.
4. Place on a baking tray and bake for 25-30 minutes.
Enjoy with your choice of condiment.
Words above and recipe from here
serve with peas (optional)
Ingredients
(recipe using coconut flour)
Two Servings
2. In a bowl mix together the coconut flour, Parmesan, paprika, salt & pepper
3. Put the egg white in a separate bowl
4. Slice the cod fillet into fingers approximately 1 inch thick
5. Dip the fish into the egg white, then into the coconut flour & Parmesan mixture
6. Place the coated fingers onto a well greased/oiled baking tray
7. Repeat this with all the fish, then bake for 10-15 minutes, or until crisp & golden
8. Remove from the oven.
300 g Cod fillet (raw)
20 g Coconut flour
10 g Parmesan cheese (grated)
1 pinch Paprika
1 pinch Salt
1 pinch Pepper
1 Egg white
Low Carb Sugar Free Ketchup - optional
20 g Coconut flour
10 g Parmesan cheese (grated)
1 pinch Paprika
1 pinch Salt
1 pinch Pepper
1 Egg white
Low Carb Sugar Free Ketchup - optional
Method
1. Preheat your oven to 180'c2. In a bowl mix together the coconut flour, Parmesan, paprika, salt & pepper
3. Put the egg white in a separate bowl
4. Slice the cod fillet into fingers approximately 1 inch thick
5. Dip the fish into the egg white, then into the coconut flour & Parmesan mixture
6. Place the coated fingers onto a well greased/oiled baking tray
7. Repeat this with all the fish, then bake for 10-15 minutes, or until crisp & golden
8. Remove from the oven.
Serve immediately enjoy with Sugar Free Ketchup.
This recipe from here
~ wishing you a happy day ~
If you are new to low carb, or would like to know more, why not read our post 'Introduction to low-carb for beginners', you can find it here
All the best Jan
Fish is so good for us too.
ReplyDelete...I've never been a fan!
ReplyDeleteGracias por la receta. No sabÃa muchas cosas sobre los deditos de pescado. Te mando un beso.
ReplyDeleteInteresting. We always called them fish sticks.
ReplyDeletethanks for the recipe-as a kid I grew up on fish sticks
ReplyDeleteBoth versions of the recipes for this timeless classic sound good.
ReplyDeleteI love fish fingers, with tomato ketchup, yum.
ReplyDeleteGracias por la receta. Besos.
ReplyDeleteThe kids at school always loved fish fingers! Valerie
ReplyDeleteI have not bought fish sticks in over 40 years, but they had breading on them back then. Aren't they a processed food?
ReplyDeleteHello,
ReplyDeleteI grew up eating the fish sticks.
The homemade version maybe much healthier than the frozen sticks.
Take care, enjoy your day and happy weekend!
Ah, the 11th Doctor's favorite dish, fish fingers and custard. Here in Boston, we spell schrod with an H. At a restaurant it means the fish dish,(i.e. Baked Schrod) could be Cod or Haddock, whatever was the first catch of the day.
ReplyDeleteNice info. Making fish fingers/sticks, feels weird because I think of them as being made by the freezer. lol
ReplyDeleteIn America, in the 1960s, they were called Fish Sticks and I hated them. We lived near the coast and always had plenty of good fish to eat, and the Fish Sticks were served in the elementary school cafeteria on Fridays (to please the two or three Catholic children in the school). I always brought my lunch on Fridays. I never through about making them.
ReplyDeleteThe kidlets love their fish fingers but they've only had the frozen ones. I wonder if they'd like the real deal? I would!
ReplyDeleteInteresting fish info. After spending the first 44 years of my life in Massachusetts and with grandparents from Nova Scotia, I should know something about fish. I just never liked it because of the smell!
ReplyDeleteEven when I was a kid I didn't like these. Sorry I will have to pass on this one.
ReplyDeleteNot a lover of fish fingers unless they are those giant ones from M and S which are delicious. Can't imagine making my own!
ReplyDeleteHello Jan, :=) Both recipes seem to be delicious, and they are easy to make. My children ate the frozen fish fingers when they were growing up, but I never did, but I do like Cod and will try these recipes. The fun facts are interesting. I have always known them as fish fingers.
ReplyDeleteAll the best.:=)
DelÃcia para nós também.
ReplyDeleteMelhor degustando com uma cervejinha! bj
I've never tried making them and the frozen ones usually have to much coating on for me, so this may be good to try.
ReplyDeletePractical Parsimony said...
ReplyDeleteI have not bought fish sticks in over 40 years, but they had breading on them back then. Aren't they a processed food?
Hello there and thanks for your comment and question.
It is of course a personal decision, some readers are happy to buy the ready made frozen fish fingers but if you can make them with fresh fish and the lower carb flours like almond or coconut flours for me it would be the preferred choice.
All the best Jan
Fish sticks are pretty much the only way I'll eat seafood.
ReplyDeleteI can count on one hand, with a couple of fingers left over, how many times I've had the commercially-prepared fish fingers. When my late brother and I were kids our mother loved fishing so fresh fish dinners were fairly regular events.
ReplyDeleteMaking your own, as per the recipes you've given here is a better and tastier way. Thanks, Jan. :)
Looking forward to getting some of your recipes. I'm sure they are good for a renal diet as well.
ReplyDeleteSo delicious! I enjoy fish from time to time.
ReplyDeleteSounds so good!
ReplyDelete