Nut Crusted Fish Strips

September 30, 2010


In my experience, I find that kids either love fish or stay away from it. Never one to give up upon hearing my kids’ first “no” to any food they’re introduced to, I feel it’s important to try and make whatever it is that might seem less appealing to them into something that becomes a heartfelt “yes”!

Sometimes just adding an outer crust to a food — like fish — makes it not only look more exciting, but also changes the texture into something fun_ crunchy on the outside and smooth on the inside. These Nut Crusted Fish Strips are easy to prepare and can change even the biggest fish avoider into a total seafood convert. Trust the crust!


Nut Crusted Fish Strips

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4Author: Catherine McCordPrep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes


  • 1 Lb Fish (Cod, Tilapia or other boneless white fish), rinsed & patted dry
  • 1/2 Cup Pecan Halves or Walnuts
  • 1/2 Cup bread crumbs
  • 1/2 Tsp kosher salt
  • 1/4 Cup flour
  • 1 egg, whisked


  • Preheat the oven to 450 degrees.
  • Cut the cod into 3 x 1 inch strips.
  • Place the nuts, bread crumbs and salt in a food processor and pulse until nuts are coarsely chopped).
  • Place the flour in a bowl.
  • Whisk the egg in a second bowl.
  • Place the pecan mixture in a third bowl.
  • Lightly coat the cod strips in the flour and gently tap to remove excess flour.
  • Dip the flour coated cod strips in the egg and then roll in the nut mixture to coat.
  • Place the cod strips on a rack sprayed or greased with oil over a cookie sheet and when all the cod strips are on the tray, lightly coat with cooking oil spray.
  • Bake for 10-12 minutes or until golden.
  • Serve.
  • * To Freeze: After step 8, place nut coated sticks onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze up to 3 months. When ready, defrost in the fridge over night and follow steps 9-11.


Calories: 270kcal | Carbohydrates: 18g | Protein: 25g | Fat: 11g | Cholesterol: 50mg | Sodium: 470mg | Fiber: 2g | Sugar: 1g Did you make this recipe?Mention @Weelicious or tag #weelicious!

Leave a Reply

Your email address will not be published. Required fields are marked *