Keto Fish Fingers with Chimichurri Mayo

Ingredients makes 2 servings

• 250 g white fish such as cod, cut into slices (8.8 oz)
• 1 large egg, lightly beaten
• ¹/₃ cup almond flour (33 g/ 1.2 oz)
• ¹/₂ tsp sea salt
• ¹/₂ tsp onion powder
• ¹/₄ tsp garlic powder
• ¹/₄ tsp paprika
• ¹/₄ cup paleo mayonnaise (55 g/ 1.9 oz) you can make your own
• 1 ¹/₂ tbsp chimichurri (23 g/ 0.8 oz)
• Homemade chimichurri sauce:
• 1 large bunch fresh parsley (60 g/2.1 oz)
• ¹/₄ cup fresh oregano (15 g/0.5 oz)
• 4 cloves garlic, chopped
• 1 small red chile pepper, seeds removed
• 2 tbsp apple cider vinegar or fresh lime juice (30 ml)
• ¹/₂ cup extra-virgin olive oil (120 ml/ 4 fl oz)
• ¹/₂ tsp salt
• ¹/₄ tsp black pepper

Instructions

1. Preheat oven to 210 °C/ 410 °F (conventional), or 190 °C/ 375 °F (fan assisted). Beat egg in a small, shallow bowl. To create the "breading", mix dry ingredients in another shallow bowl or plate.

2. Cut fish fillets into “fingers” about an inch (2.5 cm) wide.

3. Line and grease a baking tray. Place the fish in the egg, coating all sides, and then transfer to the almond meal mix, and toss to cover. Shake off excess breading.

4. Place on the tray, and continue with remaining fish. Bake 6-8 minutes and then turn, and bake another 5 minutes, or until golden brown.

5. To make the chimichurri, place all the ingredients in a blender and process until smooth.

6. To make the chimichurri mayo, combine mayo and chimichurri together in a small bowl. The leftover chimichurri can be refrigerated in an airtight container for up to 1 week.

   Serve the fish fingers immediately with the mayo and wedges of lemon. Optionally, serve with a bowl of dressed greens.