Title : Fish Finger Facts ... and two low carb recipe suggestions
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Fish Finger Facts ... and two low carb recipe suggestions
Today I am sharing two recipe suggestions and some details about fish-fingers. Growing up they were a favourite in our house and we do still enjoy a low carb version from time to time. Our grandchildren enjoy them too, especially when served with peas 😊The first recipe uses almond flour and the second one coconut flour so please continue reading and see which one you may prefer.
First here are five fun facts about fish fingers
1. Fish fingers were invented in England in the 1950s by the frozen food company, Birds Eye.
2. Though fish fingers were launched in England first, Clarence Birdseye, the inventor, was actually American. He was thought to have been inspired by a similar dish made in Massachusetts to use up extra bits of cod.
3. When fish fingers were first invented, both cod and herring were tested. Customers preferred cod so the herring was discontinued.
4. Britain is the world’s biggest producer of fish fingers, selling about 350 million fish fingers every year.
5. In the testing phase, fish fingers were called, “herring savouries,” “cod sticks,” and “battered cod pieces” before the name “fish fingers” was finally picked! In the United States, fish fingers are also known as fish sticks. In the UK, fish fingers is the primary name.
2. Though fish fingers were launched in England first, Clarence Birdseye, the inventor, was actually American. He was thought to have been inspired by a similar dish made in Massachusetts to use up extra bits of cod.
3. When fish fingers were first invented, both cod and herring were tested. Customers preferred cod so the herring was discontinued.
4. Britain is the world’s biggest producer of fish fingers, selling about 350 million fish fingers every year.
5. In the testing phase, fish fingers were called, “herring savouries,” “cod sticks,” and “battered cod pieces” before the name “fish fingers” was finally picked! In the United States, fish fingers are also known as fish sticks. In the UK, fish fingers is the primary name.
Some tips for flawless fish fingers
i) Buying the fish – Cod can refer to cod fish or several other closely related varieties of fish such as haddock or whiting. Scrod is simply a small cod or haddock that has between filleted. No matter what the fish is labelled, it should be firm and not smell unpleasantly “fishy”.
ii) Breading the fish fingers – Make sure that your fish is dry before you bread it. Though it seems counter-intuitive, the breading will not stick if the fish is too moist. Once breaded plan to cook immediately. Don’t rush through the breading process but if you leave your fish fingers for too long the breading will get soggy and make a mess.
iii) Serving the fish fingers – Everyone has a different way to eat fish fingers. Some like vinegar, others prefer ketchup or tartar sauce. Just remember to use a condiment that is low in sugar!
i) Buying the fish – Cod can refer to cod fish or several other closely related varieties of fish such as haddock or whiting. Scrod is simply a small cod or haddock that has between filleted. No matter what the fish is labelled, it should be firm and not smell unpleasantly “fishy”.
ii) Breading the fish fingers – Make sure that your fish is dry before you bread it. Though it seems counter-intuitive, the breading will not stick if the fish is too moist. Once breaded plan to cook immediately. Don’t rush through the breading process but if you leave your fish fingers for too long the breading will get soggy and make a mess.
iii) Serving the fish fingers – Everyone has a different way to eat fish fingers. Some like vinegar, others prefer ketchup or tartar sauce. Just remember to use a condiment that is low in sugar!
image from google
Ingredients
(recipe using almond flour)
Serves Four
1 lb (450 g) cod filets, sliced into 2-by-1 inch slices
1 Tablespoon (15 g) salt
1 teaspoon (1 g) pepper
1 Tablespoon (10 g) garlic powder
1 egg, whisked
1 cup (120 g) almond flour
1 lb (450 g) cod filets, sliced into 2-by-1 inch slices
1 Tablespoon (15 g) salt
1 teaspoon (1 g) pepper
1 Tablespoon (10 g) garlic powder
1 egg, whisked
1 cup (120 g) almond flour
Method
1. Preheat oven to 375 F (190 C).
2. Mix together the salt, pepper, and garlic powder. Sprinkle over the cod slices and let sit for 10 minutes.
3. Then dip each cod slice into the egg mixture and then into the almond flour.
4. Place on a baking tray and bake for 25-30 minutes.
Enjoy with your choice of condiment.
2. Mix together the salt, pepper, and garlic powder. Sprinkle over the cod slices and let sit for 10 minutes.
3. Then dip each cod slice into the egg mixture and then into the almond flour.
4. Place on a baking tray and bake for 25-30 minutes.
Enjoy with your choice of condiment.
Words above and recipe from here
serve with peas (optional)
Ingredients
(recipe using coconut flour)
Two Servings
2. In a bowl mix together the coconut flour, Parmesan, paprika, salt & pepper
3. Put the egg white in a separate bowl
4. Slice the cod fillet into fingers approximately 1 inch thick
5. Dip the fish into the egg white, then into the coconut flour & Parmesan mixture
6. Place the coated fingers onto a well greased/oiled baking tray
7. Repeat this with all the fish, then bake for 10-15 minutes, or until crisp & golden
8. Remove from the oven.
300 g Cod fillet (raw)
20 g Coconut flour
10 g Parmesan cheese (grated)
1 pinch Paprika
1 pinch Salt
1 pinch Pepper
1 Egg white
Low Carb Sugar Free Ketchup - optional
20 g Coconut flour
10 g Parmesan cheese (grated)
1 pinch Paprika
1 pinch Salt
1 pinch Pepper
1 Egg white
Low Carb Sugar Free Ketchup - optional
Method
1. Preheat your oven to 180'c2. In a bowl mix together the coconut flour, Parmesan, paprika, salt & pepper
3. Put the egg white in a separate bowl
4. Slice the cod fillet into fingers approximately 1 inch thick
5. Dip the fish into the egg white, then into the coconut flour & Parmesan mixture
6. Place the coated fingers onto a well greased/oiled baking tray
7. Repeat this with all the fish, then bake for 10-15 minutes, or until crisp & golden
8. Remove from the oven.
Serve immediately enjoy with Sugar Free Ketchup.
This recipe from here
~ wishing you a happy day ~
If you are new to low carb, or would like to know more, why not read our post 'Introduction to low-carb for beginners', you can find it here
All the best Jan
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