My 3 year old, Olivia, will not eat fish. She tells me that when she turns 11 she will try salmon. When she’s 16 she will eat other fish. And when she’s 106 she wants to go the super market (Whole Foods) alone and pick our whatever she wants… so, for the past few years I’ve tried to entice her, trick her and sneak in fish in many forms. With no success. And then… we went to the farmers’ market, as we always do on Saturday mornings, and we stopped at the fish stall, as we always do, and I bought some local, suitable seafood, as I always do.
That night, I had an idea. I asked Olivia to help me make homemade chicken fingers. We used whatever I had on hand – gluten free rolled oats, unsweetened shredded coconut and some spices. Olivia helped dip the fish fillets into the egg batter and then into the dry ingredients. She had a blast, and it was so simple. We baked them until golden and crunchy. She dipped the fish fingers into ketchup (which she LOVES) and declared they were “the best chicken fingers she had ever had!”
VICTORY!
Want to make these “Chicken Fingers” for your family too?
Here’s how:
Ingredients:
* 1 lb White fish fillets – I used cod
* 1 cup whole rolled oats
* 1/2 cup unsweetened coconut flakes
* Salt and pepper
* Garlic powder
* Optional: 1/4 cup nutritional yeast
* 2 eggs, beaten
* 2 tbsp coconut flour
Directions:
Put the dry ingredients in a blender and pulse until a coarse flour is formed. Pour into a wide bowl or dish. Put the beaten eggs into a wide bowl or dish.
sprinkle the fish with coconut flour, salt and pepper. Coat the fish in the egg batter and then in the dry mixture. Lay in one single layer on a baking sheet. Bake at 350 for approx 20 minutes until golden brown and crispy!
ENJOY!
