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

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Author: Catherine McCord
Prep 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



    Calories: 270kcal | Carbohydrates: 18g | Protein: 25g | Fat: 11g | Cholesterol: 50mg | Sodium: 470mg | Fiber: 2g | Sugar: 1g
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    About the Author

    Catherine is a 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.


    1. […] 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 […]

    2. 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.

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

    4. 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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