Loved these as a kid, thrilled to find a low carb version I enjoy

1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 lb cod or any white fish fillet, cut into 1-inch strips

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.

In another dish, beat the eggs.

Cut the fish fillets into 1-inch strips.

Dip each fish strip into the beaten eggs, then coat it in the almond flour mixture.

Arrange the coated strips on the prepared baking sheet.

Bake for 12 to 15 minutes until the fish fingers are golden and crispy.

Serve hot with your choice of sides and dips.

For a touch of heat, add a pinch of cayenne pepper to the almond flour mixture. You can also experiment with different herbs, such as dill or parsley, for added flavor. If you prefer a different type of fish, try using tilapia or haddock. For an extra crispy texture, consider lightly spraying the fish fingers with cooking oil before baking.