Fish fingers are a part of childhood for most Australians, however they generally fall off the menu as adults once we realise that commercial fish fingers are coated in highly processed crumbs and are often high in nasty seed oils, all things we want to avoid like the plague. So here’s the keto friendly equivalent. It ight look fancy but it is super quick and easy to make. The crust is a delicious mix of Brazil nuts and fresh herbs. Brazil nuts are not only one of the lowest carbohydrate nuts, they are also very high in antioxidants, particularly selenium, so they help defend our body against free radical damage. Here I have served them with tasty roasted cauliflower (great for the liver) and a crunchy green salad. **Tip – start your cauliflower cooking first, it takes longer than the fish

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Ingredients

Fish Fingers

500g white fish (such as ling or barramundi)
1 cup Brazil nuts
2 cloves of garlic, minced
Zest of 1 lime
2 tablespoons of flat leaf parsley, finely chopped
2 tablespoons of coriander, finely chopped
1 red chilli, de-seeded and finely diced
3 tablespoons of olive oil
Sea salt and freshly ground black pepper to taste
Lime wedges to serve

Roast Cauliflower

1 head of cauliflower, divided into bite sized florets
4 tablespoons of olive oil
3 tablespoons of Worcestershire sauce
2 cloves of garlic, finely minced
1/2 teaspoon of turmeric
Generous amount of freshly ground black pepper

Green Salad

Baby salad leaves
2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
Sea salt and freshly ground black pepper to taste

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Method

Fish Fingers

Take the fish out of the fridge to allow them to come to room temperature while you are preparing the nut crust

Preheat the oven to 200C

Put Brazil nuts, coriander, parsley, chilli, lime zest and 1 tablespoon of extra virgin olive oil in a food processor and blend at a high speed until the nuts are finely broken down and all ingredients are well combined

Cut your fish fillets into 3 cm strips

Place them on an oven tray, lined with baking paper. Space them out evenly

Press the crumb mixture into the fish, so they are covered. This is a very crumbly mixture, so you can expect them to look a little ‘rustic’ when they come out of the oven

Bake fish fingers in a hot oven for 12 minutes, or until the nut crust starts to turn golden and crispy

Be gentle when removing them from the baking paper, the crust may fall apart a bit which is fine (it still tastes delicious!)

Cauliflower

Preheat the oven to 180C

Mix your olive oil, Worcestershire sauce, garlic, turmeric and black pepper together

Toss your cauliflower florets through the mixture, coating evenly (you may need to make a little extra of the mixture if you have an extra large cauliflower

Spread cauliflower in a roasting tray and bake for approximately 30 minutes, or until cauliflower is lightly browned. You will need to stir the cauliflower at the halfway mark to make sure it browns evenly

Green Salad

Wash and drain salad leaves, mix oil and vinegar together and toss to combine.

Season with salt and pepper to taste

Bon Appetite!