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.
Anna S. says
I loved these! Next time I won’t get the oil so hot before I start, but they were yummy anyway. I liked doing smaller pieces so they got crunchier. Thanks so much, Elana!!
Racheal @ Running with Racheal says
I made these last night and they were wonderful! I didn’t have any grape seed oil, so I used only olive oil. The oil did pop a lot, but the fish tasted great. Yummy with some hot sauce.
Thanks Elana!
Eva Rector says
I couldn’t find almond flour, so I tried someone else’s suggestion and used coconut flour. The taste was good, but the texture was a little too “floury”, so I’m going to try adding a bit of milk to the egg next time. They were otherwise very good, and I am happy to add this recipe to my collection!
Samantha Packer says
Does anyone know if you can do this recipe without eggs? I am finally almost fully paleo, but I’m extremely allergic to all eggs. I’ve read for other fish batters (without almond flour) that you can use ice cold water to help the flour stick to the fish. Anyone know anything about it?
Antoinette says
I see that this was a year ago, but in have the same issue and I substitute 1tbls of flax meal mixed with 3 tbls warm water to replace one egg. Mix it together until becomes a little thicker(almost an egg consistency).
jj says
if youre lacking energy, you should look into mct oil or cooking with coconut oil..
Kelley says
Elana – I had to write to thank you for this recipe! My son is autistic and super picky about textures. Getting him to eat any protein is a challenge. I was SO excited that he liked this! Thank you!
Sadie says
thank you so much for this great recipe. i have a question, my baby is allergic to egg whites, can i replace eggs with flax seeds in this recipe? thank you.
Hana says
My family and I are LOVING your recipes! Thank you for sharing.
K Foxman says
Elana, thank you so much for this tasty recipe! Had these last night and they were DELICIOUS! Way better than the store-bought kind. :)
Brenda says
I have made quite a few things from your site now and loved them all (simple bread, muffins, cupcakes…). As expected, these didn’t let me down either! They weren’t as crispy as I had hoped, but they really curbed my craving for the breaded kind so that that automatically makes me a huge fan.
Thank you for your creative and unique website!