This is a really quick and simple way to make healthy, low-fat and reflux-friendly* fish fingers
This recipe makes approximately 20 fish fingers, a generous portion for 4 people (or, as in our house, 4 people plus an additional portion for our eldest daughter to take to school for her lunch the next day).
- 700g skinned and boned cod loin (you can, of course, experiment and use other fish – just remember to adjust cooking times accordingly), cut into approximately 20 fish ‘fingers’, approximately 8-9cm long and 2.5cm wide
- 2 slices wholemeal bread, toasted
- 20g porridge oats
- fine sea salt (to taste)
- herbs or other flavours of your choice, to taste (I used a generous sprinkling of dried parsley, dill and coriander leaf). A little bit of aniseed also works very well with fish. You could even, if you’re not doing the 2-week reflux ‘induction diet’, add some finely-grated lemon zest.
- Frylight (I mostly use the olive oil variety) or other type of very low cal spray oil
Pre-heat the oven to 200°C.
Blitz the toasted bread, porridge oats, salt and any herbs you’re using in a food processor until you have a medium-fine crumb. Taste it to make sure you have the right balance of seasoning – as you won’t be seasoning the fish separately, the bread crumb mix needs to be quite salty. Place the crumb mixture into a shallow bowl.
Roll the fish pieces in the breadcrumbs, using the natural moisture of the fish to get the crumbs to stick. This will give you a light crumb coating, but this is enough for these fish fingers.
Place the crumbed fish fingers onto a non-stick baking tray (I always use my trusty and brilliant Pampered Chef Rectangle Stone, but Pampered Chef no longer have a UK operation, unfortunately. Any good quality non-stick baking tray will work though, or you can also use a teflon sheet to line an ordinary baking tray).
Spray the coated fish fingers with Frylight and place into the pre-heated oven.
Leave to bake for 10 minutes (time may vary depending on the actual size & thickness of the ‘fingers’), take out of the oven and serve. They should be lovely – succulent and moist on the inside and lightly crispy on the outside.
Gloriously Simple, Gloriously Low-Fat, Gloriously Reflux-Friendly, Gloriously Good!
*Please note I am not a doctor, speech therapist or in any way medically qualified. The recipes are a combination of my interpretation of the rules outlined in the ‘Dropping Acid – The Reflux Diet’ book and ingredients that work for my reflux. If you believe you suffer from reflux, please seek advice from a medical professional to confirm your diagnosis and work out the best course of treatment/management for you. I hope that my recipes can help you as part of this management. The recipes are, by their nature, very low in fat, so are also suitable for anyone wishing to follow a low-fat diet.
2 thoughts on “Baked Fish Fingers | Low-Fat Fish Fingers | Reflux Recipe”
I have a hiatial hernia that is causing lpr which worsens whenever I eat ANYTHING.how can I calm it down?
Hi Hazel, as I’m not a medical professional, I am not qualified to advise you, unfortunately. But I would recommend consulting a professional that can help and support you.