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Coconut Fish Fingers

10 Minute Coconut Fish Fingers. Fish fingers are so underrated, try a fancier version with these coconut crusted fingers, or use panko if you prefer!

Serves: 4 Time: 10 minutes



  • 50g desiccated coconut

  • 60g flour

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika powder

  • Salt and pepper

  • 4 white fish (cod) fillets, cut into 1-inch-thick strips

  • 2 tablespoon olive oil - or use coconut oil if you have it for more coconut flavour

  • 1 egg, beaten

  • 200g cherry on the vine tomatoes

  • 300g asparagus, Or your fave steamed veggies - kale, green beans, broccoli, spinach


  1. In a shallow bowl add the almond flour, garlic powder, onion powder and paprika. Mix to combine.

  2. Sprinkle salt and pepper over the fish then dip in the egg and then into the flour mixture.

  3. Coat on all sides and place on a plate.

  4. Put your cherry tomatoes under the grill with a sprinkle of salt and pepper - grill for 10 minutes to cook through, being careful not to burn.

  5. In a large pan, add oil then heat to medium-high.

  6. Add your fish fingers, turn the heat down to medium and brown all sides - approx 3-5 minutes until cooked through.

  7. Meanwhile steam your asparagus and then serve everything together. Enjoy!


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Hope you loved it!

Rosie ❤️


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