Pecan Crusted Fish Fingers


  • 6 frozen cod fillets, thawed and patted dry (or use tilapia)
  • 2 large eggs
  • 1/2 cup finely chopped pecans
  • 1/2 cup almond flour (or use all-purpose flour)
  • 1 tsp garlic powder
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp salt

Preheat oven to 350°F. Cut fillets crosswise into 1-inch strips. Whisk together eggs and 1/4 cup water. Place egg mixture in a shallow dish. Combine pecans and remaining ingredients in a another shallow dish. Dip fish in egg; dredge in pecan mixture. Place a wire rack on a large baking sheet coated with cooking spray. Arrange fish on rack; bake 15 minutes or until fish flakes with a fork.

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