If you’re following a carnivore diet, or just looking for a protein rich meal, I’ve got something good for you.
These carnivore fish fingers are a game changer. They’re easy to make, taste great, and stick to the carnivore diet rules.
I know it can be hard to find new recipes when you’re on a carnivore diet, so I’m always trying to come up with tasty options.
These fish fingers fit the bill perfectly. They use canned tuna, which is convenient and always available in your pantry.
The cheese adds a nice flavor and helps bind everything together. And the egg? It gives the fish fingers structure and adds even more protein.
You’ll be surprised at how these simple ingredients come together to make something so good. Seriously, it’s delicious!
Whether you’re new to the carnivore diet or have been doing it for a while, these fish fingers are worth trying. Let’s get started!
👍 Why You’ll Love This Recipe
Quick To Prepare: This recipe doesn’t take much time at all. You can have these fish fingers ready to eat in about half an hour. That’s perfect for when you’re busy but still want a homemade meal.
Nutrient Dense: Tuna is packed with protein and healthy omega 3 fats. The egg adds even more protein and important vitamins.
And the cheese? It’s got protein and calcium. Put them all together, and you’ve got a meal that’s really good for you.
Budget Friendly: The ingredients for these fish fingers are pretty cheap. Canned tuna is one of the most affordable proteins you can buy. Eggs and cheese are also affordable.
✨ Recipe Ingredients
- 2 cans of Tuna in water
- 1 Egg (large)
- 6oz Cheddar Cheese (shredded) – I recommend this cheese mix (amazon link)
- Optional: Carnivore Mayo for dipping
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Step 2
In a bowl, combine the tuna, shredded cheese, and egg. Mix well.
Step 3
Form the mixture into fish finger shapes on the lined baking tray.
Step 4
Bake in the preheated oven for 20 minutes.
Step 5
Remove from the oven and serve. Enjoy!
💡Tips
1. Draining the Tuna
When you’re opening the cans of tuna, make sure to drain them really well. This is more important than you might think.
If there’s too much liquid left in the tuna, your fish fingers might end up soggy instead of crispy (pretty horrible texture to be honest).
You can use a strainer to drain the tuna, or press down on it in the can with the lid. Some people even like to squeeze the tuna in a clean kitchen towel to get out every last drop of water. The drier your tuna is at the start, the better your fish fingers will turn out.
2. Flip for Crispiness
After about 10 minutes in the oven, I recommend carefully turning each fish finger over. This will help them get crispy and golden on both sides.
Be gentle when flipping them, as they might be a bit delicate until they’re fully cooked. If you find they’re sticking a bit, you can let them cook for another minute or two before trying to flip them again.
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FAQ
1. Can I use tuna in oil instead of water?
No, you should not use tuna in oil for this recipe. The extra oil will make the mixture too wet and greasy, which will prevent the fish fingers from holding together properly. The oil can also affect how the cheese melts and binds with the other ingredients.
2. Can I use different kinds of cheese?
Absolutely! While cheddar works great, you can experiment with other firm cheeses like mozzarella, monterey jack, or a Mexican cheese blend. Avoid soft cheeses.
Carnivore Fish Fingers
Print RecipeIngredients
- 2 cans of Tuna in water
- 1 Egg large
- 6 oz Cheddar Cheese I recommend this cheese mix (amazon link)
- Optional: Carnivore Mayo for dipping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, combine the tuna, shredded cheese, and egg. Mix well.
- Form the mixture into fish finger shapes on the lined baking tray.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven and serve. Enjoy!