PKU ‘Fish’ fingers

Taranis product page: https://www.taranis-nutrition.com/en/products/fish-substitute/

Why Taranis?

Most dedicated PKU products are formulated to fit within a controlled phenylalanine allowance. Taranis Fish Substitute is a good option for 'fish' dishes for PKU

First ever ‘fish’ finger supper.

When I asked my friends for their recommendations for my first ‘fish’ finger supper, the reply was ‘I haven’t had those since I was 10.’

There is no reason for fish fingers to be a child only meal, we face too many food restrictions for that nonsense.

The Taranis fish substitute needs a bit more prep than a frozen retail product, but it's worth it. I follow the Promin recipe for Fishless Fingers — sachet + water, dipped in PKU egg replacer and breadcrumbs, shallow fried. Full method below.

Sweet potato wedges were an obvious substitution for fries. I follow the Guardian recipe for Fenugreek-roasted Sweet Potato wedges though I don’t always use the spice. It is replicated below with the fenugreek as optional. Or you can substitute paprika for smokier fries.

Sweet potato wedges & ‘fish’ fingers

1 large or 2 small sweet potatoes, cut into wedges
1/2 tsp ground fenugreek (Optional. Leave out or switch with another spice.)
1 tbsp olive oil
Salt & pepper to taste

Fishless fingers (makes 4):

• 1 × 62g sachet Taranis Low Protein Fish Substitute
• 100ml cold water
• 100g Promin Low Protein Breadcrumbs
• 10g Promin Low Protein Scrambled Egg & Omelette Mix + 50ml water, whisked
• Oil for shallow frying

1. Pop the wedges in a bowl, add the spice (if using), oil, salt & pepper. Mix then spread out in a roasting tin lined with baking parchment.
2. Place in an oven preheated to 180C/350F/gas mark 4 and roast for 10 minutes.
3. Make the fennel coleslaw, below, so flavours can meld before serving.
4. Make the fishless fingers: mix the sachet with 100ml cold water using a fork. Shape into four sausage-like fingers. Dip each in the egg mix, then coat in breadcrumbs.
5. Shallow fry the fingers for 3–4 minutes each side until golden. While they fry, the wedges can finish in the oven. Serve immediately with the coleslaw.

Fennel coleslaw

Adapted from a previously posted recipe, without the mushrooms. Makes 2-4 portions depending on the size of fennel bulb. This ended up making quite a lot, but it was even better as a leftover the next day.

1 bulb of fennel
PKU friendly Parmesan, grated. I use [Violife Prosociano Wedge] available in most supermarkets.
1-2 tbsp Olive oil, extra virgin is ideal but use what you have.
Salt and pepper to taste
Juice of half a freshly squeezed lemon, or 1tbsp from a bottle.

1. Cut off the top stalks and rough bottom of the fennel bulb. Wash and dry the bulb. (If any of the outside is bruised or browned, gently cut it off without hacking through the bulb.) Cut the bulb in half, then shave or thinly slice the fennel.
2. Put the fennel in a bowl and dribble with the olive oil. Sprinkle with salt and pepper. Add the grated cheese and lemon juice then mix well. Ideally let it sit before serving.

Result!

This meal was easy & delicious, and the Taranis fishless fingers are a more reliable PKU cupboard staple than the Quorn product they replaced. Hope you can enjoy them too.

(Please note, I didn't have sweet potatoes for this photo so swapped out 1 fishless finger to leave Phe for the potato wedges.)