119kcal
0g
0g
1g
2g
14g
4g
296mg
- 500g / 17.64oz such as salmon, cod or bass Skinless sustainable flaky fish
- 3 tbsp heaped Plain flour
- 2 beaten Egg
- 5 tbsp dried unsweetened shredded Desiccated coconut
- freshly ground Black pepper
1. Preheat the oven to 200°C (400°F).
2. Slice the fish into strips about 3cm (1 1/4in) wide.
3. Set up a dredging station with three bowls: first bowl with flour and freshly ground black pepper, second bowl with beaten eggs, and third bowl with desiccated coconut.
4. Dip the fish into the flour, then the egg, and finally into the coconut, ensuring each stage is well coated.
5. Place on a non-stick baking tray, spray with cooking oil, and bake in the preheated oven for 15-20 minutes until golden and cooked through.
12% of RDI
26% of RDI
0% of RDI
26% of RDI
26% of RDI
26% of RDI
23% of RDI
You can freeze the fish fingers after coating. Use one hand for wet ingredients and the other for dry ingredients to avoid a clumpy mess.
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