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.
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!
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.