Almond Crusted Fish Fingers (gluten free)

Gluten Free Fish Fingers and Sweet Potato Fries

A tasty version of a childhood classic!

Living in the UK, fish fingers, chips and peas is a regular childhood meal. I often get a request for it from the boy so I make my own which are gluten free.

The boy loves them but they are good enough for adults too!

I use talapia because it is a firm meaty fish, and coat it in herby seasoned almond flour. Serving with sweet potato fries adds flavour and colour and the whole lot is baked rather than fried for a healthier result.

Gluten Free Fish Fingers and Sweet Potato Fries

Ingredients: (serves 2-3)

  • 2 Talapia fillets, sliced into fingers
  • 1 large sweet potato
  • 1 lemon, plus lemon wedges to serve
  • 1 tbs Olive oil
  • 3 tbs almond flour (ground almonds)
  • 2 eggs
  • 3 tsp paprika
  • 2 tsp dried mixed herbs
  • 2 tsp fresh parsley, finely chopped
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 200C. Line 2 baking sheets with foil and spray with oil for a non stick coating
  2. Chop the sweet potato into slices and then into finger thick chips
  3. Place in a bowl and drizzle over some oil, and toss in 2 teaspoons of paprika and season
  4. Scatter evenly onto one of the baking trays and place in the top of the oven for 30 minutes, turning occasionally until browned and crispy
  5. In a small bowl, mix together the almond flour, mixed dried herbs, the parsley and the zest of the lemon
  6. In another bowl, mix the eggs and the juice of the lemon in a bowl.
  7. Dip the fish fingers into the seasoned flour and then the egg and place on the baking sheet.
  8. Bake in the middle of the oven for 15-20 minutes until golden
  9. Serve immediately with mayonnaise, steamed peas, salt and pepper and lemon quarters
  10. Enjoy

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