These Paleo Fish fingers are a great swap for your weekly fish recipe. They are crispy and flavorful and you can use your favorite fish. These work in the air fryer or the oven. A simple marinade of mustard and spices gives these Paleo Fish Fingers tons of flavor. These are also gluten-free and Whole30 compatible.
Back home in Louisiana, we love to deep fry fish. Fish fry’s are big in my culture, the fish is delicious, and the company is usually even better. I can not eat fish fried cooked and prepared this way anymore unfortunately but I am always aiming at keeping ties to the dishes that I grew up with but in a new and healthy way. A change in your diet should not have to change your lifestyle. You make your diet work for your lifestyle. This is the key to a successful diet change.
I do a combination of a wet marinade, then coat the fish in a mix of almond and tapioca flours and spices. My wet marinade consists of egg, mustard, and salt. This gives the fish a ton of flavor. If you never have marinated your fish in mustard, it is a must-try! Also, feel free to get creative with your spices. White fish usually has a pretty mild flavor and can take on whatever spice flavors you prefer. So get creative and change up the spices if you like. Lemon pepper would be great as well!
I made these in the oven, elevated on a baking rack to keep the bottom crispy. I used the convection or fan assist feature to mimic an air fryer. Alternatively, these would work great in an air fryer as well. You will have to adjust the cooking time for the air fryer though. Enjoy!
Paleo Fish Fingers
Ingredients
- 4-5 fish fillets cut into strips I used wild cod but feel free to use any fish you prefer
- 1 cup almond flour
- 1/4 cup tapioca flour + 1 tbsp (for wet batter) divided
- 2 tbsp mustard regular, spicy, Dijon will all work
- 2 eggs whisked
- 1 1/2 tsp sea salt divided into 1 tsp and 1/2 tsp
- 1 tsp garlic onion powder, and paprika
- 1/2 tsp oregano
Instructions
- Preheat your oven to 200C/400F. Use the fan assist or convection setting if you have it. Otherwise, just use the regular oven setting.
- Prepare a baking pan with a wire baking rack on top. Spray baking rack with nonstick cooking spray. Put foil or baking paper on the pan for easier cleanup.
- Make sure your fish is nice and dry. Cut it into strips.
- Make your wet batter. Mix egg, mustard, 1 tbsp of tapioca flour, and 1/2 tsp of salt/paprika.
- Put fish into the wet batter. Mix well to combine.
- In a separate bowl, mix the almond and tapioca flour, 1 tsp of salt, oregano, onion, garlic powder, and 1/2 tsp of paprika.
- Take a piece of fish coated in the egg/mustard batter and place it into your flour mixture.
- Place on to your wired baking rack.
- Continue these steps until all fish is coated in flour mixture.
- Bake for 18-20 minutes or until your fish is cooked through. Cooking times will vary depending on how big your pieces are and your oven.