Fish fingers

These delicious, golden fish fingers are another wonderful unhealthy-to-healthy recipe – your friends won’t complain if you dish these up for supper!

Serves 2

Ingredients

• 3 slices of gluten-free bread
• 1 garlic clove, peeled
• 50g Parmesan
• 20g parsley
• 60g gluten-free flour, seasoned
• 1 egg, beaten
• 350g cod loin, cut into finger-sized pieces
• 50g Lucy Bee coconut oil
• Himalayan salt and ground black pepper
• Lemon wedges, to serve

Method

1. Put the bread, garlic, Parmesan and parsley in a food processor and blitz until it resembles fine breadcrumbs. Tip into a dish, and then place the seasoned flour in a separate dish. Pour the beaten egg into a third dish.

2. Take one piece of fish and dip it into the flour, giving it a light shake to remove excess flour and making sure it is evenly coated, then into the egg. Toss it in the breadcrumb mixture and set aside on a chopping board. Repeat with the remaining pieces of fish.

3. Heat the coconut oil in a heavy-based frying pan. When hot (test by dropping a few crumbs into the oil; they should sizzle) add the fish fingers. Fry for 2–3 minutes, then turn and cook for a further few minutes, until golden. Transfer to a plate lined with kitchen paper to blot off any excess oil. Season and serve with Roasted Sweet Potato Wedges (see page 120), tzatziki (see page 57) and a green salad.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.