Fast Fish Fingers

Ingredients:

2 eggs, lightly whisked
100 g (1 cup) almond flour
45 g (1⁄2 cup) desiccated coconut
60 g (1⁄2 cup) arrowroot flour
3 tablespoons finely chopped flat-leaf parsley leaves
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1⁄2 teaspoon sea salt
400 g firm white fish, cut into fingers about 10 cm long
Extra-virgin olive or coconut oil cooking spray
Dressed green salad, to serve
Lemon wedges, to serve
Garlic aioli, to serve

Method:

Preheat the oven to 200°C and line a large baking tray with baking paper.

Set up two shallow bowls for a crumbing station. Add the whisked egg to one bowl, combine the almond flour, desiccated coconut, arrowroot flour, parsley, spices and salt in the other bowl and mix well.

Dunk the fish fingers in the egg, then coat in the crumb and place on the prepared tray.

Generously spray with the cooking oil and bake for 10–12 minutes, turning halfway through, until golden brown and cooked through.

Serve the fish fingers hot from the oven with a green salad, lemon wedges and a generous dollop of garlic aioli.