Loved these as a kid, thrilled to find a low carb version I enjoy!

Fish fingers have always been a staple in Midwestern kitchens, bringing back memories of Friday night dinners with the family gathered around the table. This crispy low-carb version is a nod to those cherished times, using almond flour and Parmesan cheese to create a delightful crunch without the carbs. Perfect for those looking to enjoy a healthier version of a beloved classic, these fish fingers are sure to become a new favorite.

These crispy fish fingers pair wonderfully with a fresh coleslaw or a simple green salad, adding a refreshing contrast to the savory fish. For a touch of nostalgia, serve them with homemade tartar sauce or a squeeze of lemon. A side of roasted vegetables or a light cucumber salad would also complement the dish beautifully.

Servings: 4 servings

1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 lb cod or any white fish fillet, cut into 1-inch strips

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.

In another dish, beat the eggs.

Cut the fish fillets into 1-inch strips.

Dip each fish strip into the beaten eggs, then coat it in the almond flour mixture.

Arrange the coated strips on the prepared baking sheet.

Bake for 12 to 15 minutes until the fish fingers are golden and crispy.

Serve hot with your choice of sides and dips.

For a touch of heat, add a pinch of cayenne pepper to the almond flour mixture. You can also experiment with different herbs, such as dill or parsley, for added flavor. If you prefer a different type of fish, try using tilapia or haddock. For an extra crispy texture, consider lightly spraying the fish fingers with cooking oil before baking.