I don’t know what it is, but fish sticks have my heart. I remember dipping them in ketchup as a child and decades later, they still make me feel like a happy-go-lucky kid. I am not ashamed to admit this recipe is in heavy rotation in my household. 🙂
Of course, these fish sticks are pretty different than any you’d be able to find in the frozen grocery aisle. Cooked in coconut oil and coated in the most delicious almond flour batter, these little guys are irresistibly tasty… not to mention packed with tons of healthy fats and nutrients.
For the ketchup, my favorite is Steve’s PaleoGoods.
This dish can be a bit dense so I recommend pairing it with a salad or something like roasted broccoli.
- Combine almond flour and spices in a large bowl with a whisk. (Feel free to edit the spices as you wish and simply omit or add any spices that strike your fancy). Set aside.
- Slice fish into fish-stick size pieces and set aside.
- Whisk egg in a small bowl.
- Coat each piece of fish in the whisked egg and then in the batter and set aside near your stove.
- Heat 3 tablespoons of coconut oil on the stove in a large skillet on medium until you can flick a small droplet of water into the pan and it sizzles.
- Once the oil is hot, gently place half of your fish sticks into your skillet and make sure they aren't touching.
- Cook on each side for a few minutes until golden brown on each side, flipping very gently with a set of tongs.
- When nice and golden grown on each side, remove and place on a paper towel-lined plate.
- If your pan is particularly crusty from the first batch, let it cool and drain the oil and batter remnants.
- Place the remaining 3 tablespoons of coconut oil in your pan and repeat the process for the second half of fish sticks.
- Serve with paleo-friendly ketchup!