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Fish Fingers & Kumara Fries

Fish Fingers & Kumara Fries

January 13, 2017

This is a twist on the Kiwi favourite that the kids will adore. Most traditional 'Fish 'n' Chips' are fried in highly processed vegetable oil and the fish is coated in refined flour based batter. As good as it tastes going down, our bodies won't thank us for it later!

This version however is coated with coconut and almond meal, cooked in coconut oil and flavoured with spices. The potato chips are replaced with kumara fries, which come with a healthy dose of dietary fibre, vitamin C, E and beta-carotene.

Time: 20mins


  • 2 large fillets of firm fish (Trevally or Hapuka work well)
  • 2 large golden kumara
  • 4 Tabs coconut oil or olive oil
  • 2 eggs
  • 1/3 cup almond flour
  • 1/3 cup desiccated coconut
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp himalayan sea salt


1) Turn oven on to 180 degrees. Slice kumara into fries and coat in coconut oil. Place on an oven tray and in the oven to bake for 30 minutes, turning once.

2) When the fries are in the oven, slice fish into small fingers.

3) Whisk eggs in a bowl.

4) Mix all dry ingredients together.

5) Dunk each fish finger in the egg, then straight into the almond meal mixture and coat on all four sides. Repeat until all fish is coated.

6) Heat coconut oil in a fry pan. Cook fish fingers for 2 minutes, then flip and cook another 2 minutes until golden. 

7) After the fries have baked for 30 minutes, move to top shelf and grill for 4-5 minutes to make them crispy (but watch then so they don't burn!).

Serve your fish fingers and fries with a side salad or coleslaw and drizzle with fresh lemon & homemade tartar sauce.


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