For many people, fish sticks are a staple of childhood; they’re certainly easy to pull from the freezer and bake on a busy weekday evening. Conventional mass-market fish sticks include a lot more than just fish – ingredients like wheat and corn flour, sugar, whey, and canola and/or soybean oil. I wanted to bring that nostalgic feeling to our family dinner, without whey or wheat. Adapted from “The Gluten-Free Almond Flour Cookbook“, the recipe below is fast and simple. To keep it basic, serve a side of steamed broccoli or roasted sweet potatoes. Or add a bit more sophistication with a salad like the Summer Corn & Tomato Salad we prepared.
Fish Sticks (Paleo)
- 2 lb cod fillet
- 2 cups almond flour
- 1 1/4 tsp Kosher salt
- 1/4 tsp ground mustard the secret ingredient
- 2 large eggs
- 2 tbsp avocado oil
- 2 tbsp extra virgin olive oil
- Rinse the cod and pat it try with a paper towel; slice into 1 1/2 inch wide strips.
- Combine the almond flour, salt, and mustard into one medium bowl. Whisk the eggs in a second medium bowl.
- Heat the oils in a large non-stick skillet over medium-high heat.
- Dip each cod strip into the egg, and then coat with the almond flour mixture.
- Cook the cod in the heated skillet for 3 to 5 minutes per side, until golden brown.
- Transfer cooked sticks to a paper towel-lined plate and serve. Enjoy!