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.
- 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
- 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
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.
Kate Powell says
Very easy and delicious. I used Cod and I went with honey mustard as well. Completed the meal with som steamed asparagus!
Kate, thanks for letting me know these are easy and delicious!
Made these tonight as I had some tilapia filets. They came out wonderfully golden brown with a little crunch. Tastes like chicken ?. Served with honey mustard. So easy and tastes so much better than fast food. Thanks again.
MarLeigh, thanks for letting me know these came out wonderfully!
What are the nutritional facts for the total recipe? Total calories?
Vanessa, thanks for your comment! For more on that please go here:
Have a wonderful day!
Tried the recipe for the first time tonight and it was lovely!! Added Garlic powder, onion flakes, salt and Spanish smoked paprika (as per Shondra comment). My 2.5 yr old devoured the fish fingers!!! Thank you for the recipe. Adrienne
Adriennee, I’m so happy to hear your 2.5 year old devoured these!
I’m going to try this for my regular fried fish. I always used half flour seasoned with garlic powder, salt, pepper, and dried basil, with half Italian seasoned bread crumbs for the breading, but I’m trying to do keto, so I’ll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in Red Lake, Minnesota. The fish is fresh caught, the overnighted. I don’t like to risk fish that’s been processed overseas, and this fish (even if you buy their fresh frozen), is not full of water, like every other frozen or previously frozen fish is.
This looks delicious and I can’t wait to try it – do you have a recipe for ketchup?
Thanks Jules! I will add that to my list of requests :-)
I am used to southern fried catfish so took another spin on this recipe and others. I add garlic powder, onion powder, sea salt, black pepper, paprika and an herb of choice (herbs de provence, parsley, etc.). Instead of just egg only I add heavy cream which makes the almond flour stick better then fry until golden brown on each side. This is sooo good if your are from the South and need a little taste of fried fish.
I just made this for dinner – the family is inhaling it. It’s excellent. I’m thinking of trying it with other types of seafood. Thanks!
I made these last night and they tasted great, but the presentation wasn’t there. My breading kept falling off while I was cooking it. I still went back for seconds which I never do with fish.
One thing to remember when frying fish is to resist the urge to flip it until it “releases” from the pan, otherwise the coating falls off. Just keep gently checking under an edge – it will release itself, believe me! Then flip it.