These fish sticks were made with Pacific Halibut, which, luckily, is still fairly abundant due to careful fishing management. To find out which fish are a good choice, take a look at the Blue Ocean Institute’s Guide to Ocean Friendly Seafood.
I use salmon with this recipe as well, and almost any thick cut of fish will work. I cook it with the skin attached, and the bones out (filleted).
Fish is a part of our weekly diet, but only two of the four of us (not counting our dog and hamster) like to eat fish. So, for the two non-fish eaters there are cod liver oil capsules in the refrigerator. But it’s much more fun eating the whole thing.
Comfy Belly
Fish Sticks
Ingredients
- Fish of choice, sliced into rectangular strips
- 1/2 cup or so of almond flour
- 1/4 to 1/2 teaspoon of dried or fresh dill
- 1/4 teaspoon of sea salt (you don’t need much here)
- olive oil
Preparation
- In a plate, blend the almond flour, salt and dill with a fork.
- Add enough olive oil to a frying pan or skillet (on medium heat) to cover the entire bottom with oil, and then add extra oil that will be absorbed by the fish sticks.
- Dip each fish slice in the almond flour batter and then place it in the heated pan.
- Turn the fish sticks every few minutes until all four sides are browned.
- Serve with lemon slices, tartar sauce, or some may even like these with ketchup!
You might also like:
OMG, looks delicious! Side note: I am a HUGE fan of your site and I was wondering if you had any glutten free stuffing recipes up your sleeve? Please and thank you!
Shauna, I wish I could cook and post as fast as I can think of food I’d like to make (don’t we all). I do have a recipe in the making, but I don’t know if I’ll get it out in time. Here’s what I have so far: quinoa as a base cooked in vegetable (or turkey) broth; then brown onions, mushrooms, raisins (or dried cranberries), celery, walnuts, and herbs & spices, and melted butter with a squeeze of lemon. Mix all together and bake for about 15 minutes with foil over it. This could change, but it’s my plan of record. I am getting a lot of pressure to make a cornbread stuffing with sausage in it – the carnivores here are fighting my transition to mostly vegetable meals.
Do you think this will work with frozen fish? I was thinking that I might need to dip the fish in an egg wash first, similar to chicken nuggets? I’d love your thoughts. Thanks!
Egg can certainly help if the fish are frozen – I haven’t tried it though. The only thing is I don’t know if the fish will cook well in the center if it’s frozen. Maybe baking the frozen fish would be better than frying in this case.
A lot of the almond flour fell off in the pan. Do you have thoughts on how to prevent it other than egg? Thanks!
Yes, this can happen without the eggs. Try leaving the fish sticks on one side until they’re a bit more browned. You can also bake them – just an idea.