Paleo Fish Fingers
These Paleo grain-free 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 tons of flavor. These are also gluten-free and Whole30 compatible.
Servings: 5
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.
Notes
***You can also use your air fryer for these. Cooking times will vary.
***Reheating these in the air fryer will help them to be crispy again.