You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Gluten-Free Oat Fish Fingers & Paprika Sweet Potatoes

Gluten-Free Oat Fish Fingers & Paprika Sweet Potatoes


Last week I was craving some comfort food, and nothing sounded better to me than good ole fish and chips!

I wanted to come up with a healthy alternative to the usual readymade fish fingers and oven chips you can buy in the supermarkets. They also needed to be gluten-free.

This meal is so easy and delicious I know you are going to love it. For the fish fingers, I used cod cut into strips, an organic egg, gluten-free flour, organic oats and pan fried them in coconut oil. I was a little worried about the oats and how they would taste, but I was not disappointed -this was so tasty.

Instead of chips -I cut some sweet potato into wedges and baked them in the oven with a little coconut oil and paprika.


Want More Delicious Recipes?

If you are looking for more delicious recipes then check out my 7-Day Kickstart. I know how easy it is to get stuck in a rut, which is why I want to help you become more creative in the kitchen and kickstart a love affair with whole foods. If you’re ready to change your fate by changing your plate then join me for my 7-Day Kickstart program.

Now I Want to Hear From You?

I would love to know if you make this and what you think. If you have any questions about this recipe, post them in the comments below.

Look forward to hearing from you.


Gluten-Free Oat Fish Fingers & Paprika Sweet Potatoes


2 Fillets of cod, sliced into strips

1 Free-range egg, gently whisked

Gluten-free flour

1 cup of gluten-free oats

3 sweet potatoes, peeled & chopped into wedges

Olive oil or coconut oil

1 dsp of smoked paprika,

Sea salt & pepper



Coat the sweet potatoes with the olive or coconut oil and paprika and place in a preheated oven. Bake for 20-25 minutes until soft.


Take each strip of fish, season, then coat with flour, dip into the egg and then roll in the oats.


Heat the olive or coconut oil in a saucepan.


Add each fish finger to the hot oil. Cook for 8-10 minutes turning occasionally so they gently brown.


Serve the fish fingers and sweet potatoes with homemade ketchup or tomato chutney.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Food Psychologist
Close Cookmode