First things first. I’m not on a Paleo diet.
(What diet could I be on where alcohol is prohibited? Whaaaat?)
I’m not a fan of specific or ‘labelled’ diets. Although I totally advocate losing weight when needed, and using the time-proven formula of:
CALORIES CONSUMED – ENERGY BURNED = WEIGHT LOSS
About 7lbs is what I need to lose. The combination of immobility after hip surgery and lack of cardiovascular exercise (aka running), has added half a stone to my frame. Mostly around the thighs by my reckoning.
Breaking my ‘no more recipe books’ pact with myself, in my Aldi trolley a book did go. This is unlike me. I don’t impulse purchase and typically practice conscious spending. It was however a great buy. (phew).
Flicking through Joy Skipper’s ‘the Paleo diet recipe book’, it struck me that Paleo seems a sensible way to eat. And not a million miles (or years) from how we eat at Chez Wright. With a little tweaking to our usual recipes, Paleo could easily be incorporated.
Take fish fingers for example. I do like to make my own and have been using a variety of carbohydrate ingredients to make the crumbly coating. Never had ground almonds sprung to mind.
But it works.
I’m not keen on almonds and wouldn’t eat them whole, but as a crumb coat they’re fantastic.
Loving the idea I can add almonds into my diet (not ‘diet’ – but diet as in the true sense of the word) in an efficient and edible way.
Being a simple gal, and a no-fuss-cook, this recipe was so super simple and quick. I highly recommend.
You will need:
1 fresh cod loin per person – I did use frozen and thawed it out as had some to use up.
Ground almonds – the amount will differ depending on how much coating you require.
Black pepper and paprika for seasoning. But you could use other spices. Don’t over-think it. It’s fish fingers not Michelin starred fayre.
Step 1: Cut the cod loin into fingers. Or in my case – odd-shapes. As I said, I’m not that fussy.
((do try to keep approx. the same size (even if odd-shaped) as this is important to ensure they are all cooked evenly))
Step 2: Coat in the ground almonds and seasoning.
Now, I didn’t have ground almonds, but a quick whizz in my smoothie maker and flaked almonds became ground. Improvisation is my speciality.
Step 3: Place on a non-stick baking tray and pop in a pre-heated moderate oven for approx. 20 minutes, until thoroughly cooked. Ovens do vary, and depending on how large your fish fingers are, this may need monitoring. A little practice to work out the optimum cooking time may be required. Mine were a little over-cooked on my first attempt.
(I did spray the fish fingers with oil to brown them slightly – not sure this is Paleo? Did not want to raise my Kids’ suspicions that the pale fish fingers were potentially better for them).
Ideally serve with a green salad. I added balsamic vinegar because bare, bland salad is so unappetising. This trick I learned from my mother who drowned all my roast dinners in mint sauce, when I was a child, to coax them down. It may be a vinegar addiction that hasn’t been officially diagnosed (I’m thinking vinegar and wine aren’t that genetically removed?). Fortunately upon googling it I discovered balsamic vinegar is indeed Paleo. And actually good for you. Result.
Not that it matters that much. As I said I’m not following the Paleo diet, just looking to substitute some of the carbs for a Paleo alternative. It’s all about moderation. Eat healthy 80% of the time. All Paleo and no carbs (and particularly no alcohol) makes Jo a dull girl.
Spraying oil on the fish fingers wasn’t sufficient to not raise questions (and youthful eyebrows) from first-born.
Hence the finished photo includes rustled up pizza also.
I’m up for the challenge though. I will find suitable Paleo recipes for highly suspicious children. Game on.
(I have not reproduced the recipe from the book, rather this is my spin on it. But if you’d like to learn more about the author Joy Skipper and her recipes please click here. This is not an affiliate link).