Nut Crusted Fish Strips

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!


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Nut Crusted Fish Strips (Serves 4)

Prep Time: 5 mins Cook Time: 10 mins

dairy free


  • 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


1. Preheat the oven to 450 degrees.
2. Cut the cod into 3 x 1 inch strips.
3. Place the nuts, bread crumbs and salt in a food processor and pulse until nuts are coarsely chopped).
4. Place the flour in a bowl.
5. Whisk the egg in a second bowl.
6. Place the pecan mixture in a third bowl.
7. Lightly coat the cod strips in the flour and gently tap to remove excess flour.
8. Dip the flour coated cod strips in the egg and then roll in the nut mixture to coat.
9. 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.
10. Bake for 10-12 minutes or until golden.
11. 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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • Katja

    I was also confused by the instructions regarding the rack/sheet. I used a big glass baking pan (the kind used for lasagna) and buttered it. I turned the sticks after about 12 minutes and also cooked them a bit longer (total of 20 minutes) to make sure the fish was totally cooked through, and had a nice crust. I used Haddock (was on sale at Whole Foods and raised sustainably). It is low in mercury, so ok during pregnancy/lactation. Oh, and I added a little bit of ground black pepper to the nut breading. My husband, our two girls (2 and almost 4) loved it!

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  • Rebecca

    What's a good side for this or a sauce to dip it in? Tartar obviously but wondering if theres something else...

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  • Theresa- Http://

    These were fantastic! We had open bags of walnuts, almonds and pecans in the refrigerator, so I used a combination of the nuts and pulsed them in the food processor. I served this with a lime cilantro sauce and it was gobbled up by meat eater of a 25-month old daughter, almost vegetarian 25-month old son and it's steak or chicken husband. Thank you for a truly delicious and easy dinner.

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  • Weelicious Recipe Review « Food It Forward

    [...] check out this recipe, head over to Weelicious and print. You’ll want this for your recipe file! The only change I made was with the bread crumbs. I [...]

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