Fish Sticks
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 eggs, whisked
1 cup blanched almond flour
1 teaspoon celtic sea salt
¼ cup olive oil
¼ cup grapeseed 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
- Put 2 tablespoons grapeseed oil and 2 tablespoons olive oil in a large skillet and heat oil on medium high
- Place half the 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 oil --2 tablespoons grapeseed and 2 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.
Posted on February 26, 2008 in entrees by Elana
other entries you may like: Dinner Round Up
or Chicken Piccata
or Chicken with Cherries and Kale
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I'm thrilled to see this recipe! I have been eating and loving Dr Praeger's Potato-crusted Fish Sticks, but now that I'm doing a lower-carb diet where I'm trying to avoid white potatoes as well as refined grains and starches, they aren't the best for me. This is the PERFECT solution!
I, too, am suffering from a really bad episode of the winter blues. Maybe fish sticks will help :)
Dear GFB- I hope the fish sticks help with your winter blues as well as your lower-carb diet. Thanks so much for stopping by!
Elana
I hope you dont mind. I added this to tastyplanner.com. Thats where I originally found your website and I have added some of your recipes to my recipe box. I wanted to do these this week but it wasnt on there so I could add it to my planner. I titled it Elana's fish sticks.
Hi Freedom,
I don't mind at all! Glad you are enjoying the recipes.
Thanks,
Elana
oh my god.. I am so excited about this recipe. I just bought some fresh scallops and thought I would check here just in case.
Now I know what my next seafood purchase will be!
Thanks for another great comment, Jyoti. I really appreciate it :-)
WOW!! I have always been intimidated by cooking fish, and this recipe (which I made with tilapia, Honeyville Flour, and Back to the Basiks Key West Citrus Blend spice mix and cooked in coconut oil) was absolutely delicious and so way easy. Way to go Elana!
Hi Betsy, thanks so much for your comment and also for sharing your delicious sounding version!
Elana, have you ever baked these?
OK, I baked these and they were DELICIOUS. My only modification was to reduce almond flour to 3/4 cup and salt by half. My boyfriend says the fish sticks plus yucca fries and green beans is one of his top five favorites. To bake, heat oven to 450. Place fish on oiled baking sheet and cook 10 minutes.
I made these tonight and they were amazing. Thank you for such a wonderful recipe. I cant wait to get yoour cookbook.
I pick up my fish share later today. It is cod and yellowtail flounder. I will use the cod. Hopefully my 23 yo daughter will try them. She just had 4 wisdom teeth removed 2 days ago and is already sick of eggs. I am never sick of eggs.
Love your cookbook, I've read it twice already. I also pick up my fruit share today. I hope there is something I can use w one of your yummy recipes. Peace and Much Success.
I made these tonight and they were amazing! Both of my picky children LOVED them, even the 4 yr old who has never eaten meat other than the occasional dinosaur-shaped chicken nugget (only the dino ones--never the regular). Thank you, thank you, thank you for the recipe!