For some reason, I can’t get out of my winter funk. We’ve had a few beautiful sunny days, yet I still feel as though I need to go into a small cave and hibernate. I feel such a stunting of my creativity during these dark days (we’ve had a lot more dreary ones than sunny) and a complete lack of drive. I think part of it is all of the illnesses that my family has been through during the past month and our time in familial “retrograde” –we seem to be emerging slowly (emphasis on the slowly more than the emerging). Life these days just feels like walking through glue.
To give myself some energy, I’ve been continuing my protein streak and also trying out variations that the boys might eat. Tonight I made these delicious gluten free fish sticks and served them with steamed kale on the side. The fish sticks are very kid friendly, as is just about anything fried. Given that they’re rather high in protein, I find them adult friendly too, and quite tasty.
Fish Sticks
Ingredients
- 1 pound white fish (such as cod, snapper or tilapia)
- 2 large eggs, whisked
- 1 cup blanched almond flour (not almond meal)
- 1 teaspoon celtic sea salt
- 6 tablespoons olive oil or coconut oil
Instructions
- Rinse fish fillets in cold water and set on a plate
- Cut fish into 1 inch by 5 inch pieces, following the lines of the fillets and removing any bones
- Place eggs in one dish and flour and salt in another
- Dip fish sticks in egg, then flour; reserve to a plate
- Heat 3 tablespoons oil in a large skillet over medium-high heat
- Place half of the fish sticks in the pan, leaving enough room around them so that they aren't crowded
- Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towel
- Add 3 tablespoons olive to pan and fry remaining batch of fish sticks
- Serve with ketchup
Equipment
Make sure to serve this heavier dish with some steamed veggies (broccoli or kale work well) or a big salad to balance out the meal.
organic ashley says
I made these tonight and they were amazing. Thank you for such a wonderful recipe. I cant wait to get yoour cookbook.
Hanni says
OK, I baked these and they were DELICIOUS. My only modification was to reduce almond flour to 3/4 cup and salt by half. My boyfriend says the fish sticks plus yucca fries and green beans is one of his top five favorites. To bake, heat oven to 450. Place fish on oiled baking sheet and cook 10 minutes.
Hanni says
Elana, have you ever baked these?
Betsy says
WOW!! I have always been intimidated by cooking fish, and this recipe (which I made with tilapia, Honeyville Flour, and Back to the Basiks Key West Citrus Blend spice mix and cooked in coconut oil) was absolutely delicious and so way easy. Way to go Elana!
elana says
Hi Betsy, thanks so much for your comment and also for sharing your delicious sounding version!
elana says
Thanks for another great comment, Jyoti. I really appreciate it :-)
jyoti says
oh my god.. I am so excited about this recipe. I just bought some fresh scallops and thought I would check here just in case.
Now I know what my next seafood purchase will be!
Elana says
Hi Freedom,
I don’t mind at all! Glad you are enjoying the recipes.
Thanks,
Elana
Freedom says
I hope you dont mind. I added this to tastyplanner.com. Thats where I originally found your website and I have added some of your recipes to my recipe box. I wanted to do these this week but it wasnt on there so I could add it to my planner. I titled it Elana’s fish sticks.
Elana says
Dear GFB- I hope the fish sticks help with your winter blues as well as your lower-carb diet. Thanks so much for stopping by!
Elana
Gluten-Free Bay says
I’m thrilled to see this recipe! I have been eating and loving Dr Praeger’s Potato-crusted Fish Sticks, but now that I’m doing a lower-carb diet where I’m trying to avoid white potatoes as well as refined grains and starches, they aren’t the best for me. This is the PERFECT solution!
I, too, am suffering from a really bad episode of the winter blues. Maybe fish sticks will help :)