Paleo Fish Goujons: Perfect for the Fussy Fish Eater

Optimized-almond-coated-cod-collage.jpg

Do you have any fussy eaters at home who turn their noses up at fish? The texture and smell puts them off? Where here is a recipe to try out on those fussy eaters. These are a twist on breaded fish goujons as they are coated in ground almonds instead of breadcrumbs and are lighter and tastier than their breaded friends. They are also gluten free and packed with protein from the nuts and the fish. You can use all kinds of fish for these goujons but I like to use fresh cod (and I ask the fish monger to remove bones and skin and cut into think strips so all the hard work is done!). This recipe is simple however you could of course add some fresh herbs or spices to the ground almonds to change the flavours but I don’t think it needs it, they are perfectly simple as they are!

Ingredients

  • 600grams of cod (boned and skinned and cut into 4 thick strips)
  • 1 beaten egg
  • 100grams of ground almonds
  • ½ teaspoon of curry powder (optional if you like a stronger flavour)
  • Freshly ground salt and pepper
  • Olive oil
  • Freshly squeezed lemon
  • Serves 3-4

Method

Preheat oven to 180 degrees Celsius. Set up two bowls, one with beaten egg and the other with ground almonds (and curry powder if desired). Line a baking tray with greaseproof paper. Dip each fish strip into the beaten egg and then into the ground almonds and coat each strip well. Season well with freshly ground salt and pepper and drizzle with olive oil. Bake at 180 degrees Celsius for approx. 20 minutes. Squeeze some lemon juice on each cod strip before serving. Great with sweet potato wedges and a salad.