This Fish Nugget Recipe is from my book “The Grain Free Lunch Box”. The kids absolutely adore them and they have become such a firm family favorite that I felt it only fair to share the recipe with you.
The kids go crazy for these nutty, crunchy Fish Nuggets.
I find that a day in the fridge gives them a milder fishy taste, which makes them even more easily eaten by a picky eater.
Note: I haven’t specified quantities for the flour, egg or seeds because it depends on the size of your fish fillet. I use small plates and cover the bottom with the flour or seeds and beat 1 egg in a large bowl and top up as need be.
Grain Free Fish Nuggets Recipe
1 White Fish Fillet (Ideally Local, Wild, Fresh and Sustainable)
Coconut Flour
Sesame Seeds
Coconut Oil, for frying
1. Cut the fish into bite sized pieces, ensuring there are no bones present.
2. Get prepared for the crumbing process by laying out a plate with the coconut flour, a bowl with the beaten egg and a plate with the sesame seeds.
4. First place each nugget in the flour to coat, then dip in the egg and finally roll it around in the sesame seeds to crumb completely.
5. Once crumbed, place the nuggets on a plate in the fridge for half an hour. The extra fridge time helps the nuggets to “set” in their coating.
6. Heat a little coconut oil in a large frying pan and, when hot, place the fish nuggets in the frying pan and cook until golden on both sides and cooked through.
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