Fish Sticks (Paleo)
If you're looking for a fun, fast dinner that brings back the nostalgia of youth - or that replicates your kids' school lunches but with a healthier option - these fish sticks are for you! There's one secret ingredient which caters to a more sophisticated pallet, but we promise your kids will still love these.
Prep Time5 mins
Cook Time40 mins
- 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!