• Fish sticks

    Fish Sticks

    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.

    Posted in Dairy-Free, Egg-Free, Lactose-Free, Low-Sugar, Paleo, SCD  |  14 Comments

    14 Responses to Fish sticks

    1. Shauna says:

      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!

      • Erica says:

        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.

    2. Andrea says:

      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!

      • Erica says:

        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.

    3. SJ says:

      A lot of the almond flour fell off in the pan. Do you have thoughts on how to prevent it other than egg? Thanks!

      • Erica says:

        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.

    4. amanda says:

      How would you bake these? Would you put oil or spray the pan then bake? And I know this is a strange question, but do these have a strong almond taste? My son will eat almond base things, but as long as it doesn’t taste like it. I love this recipe though, I used to make my own fish sticks with homemade bread crumbs, but since going gluten free I have cut them out. So these would be great.

      • Erica says:

        They don’t taste almond-like to me once they are fried. Baking will dry them out so they’ll have a different flavor – a bit more crusty and dry. I haven’t tried it yet, but I like your idea of rubbing oil on the baking pan. Let us know how it goes 🙂

    5. Xiomara says:

      I’m not sure exactly why but this blog is loading extremely slow for me. Is anyone else having this issue or is it a problem on my end? I’ll check bасk lateг on
      and see іf the рroblem still exists.

    6. Robin says:

      Tried this and the fish was good. I did drip my fish in egg white to get the flour to stick. When I fried them they browned nice at first, then when i flipped them the second side just went white and mushy. never could get it to brown. so i just scrapped it off and we ate it anyway. Any suggestions on what i did wrong. Could it have been the egg white, maybe too much moisture.

      • Erica says:

        these are a bit fussy and delicate. Yes, don’t fry too long or the fish won’t stay together. I try to choose thick, firm pieces of a white fish. Also, some tricks: store the breaded fish in the refrigerator for 20 minutes or so before frying; leave space between the fish sticks so they don’t steam; don’t use too much oil at once. Hope that helps.

    7. Christy says:

      This was another favorite we had tonight for supper!! Very very good!! Mine didn’t turn out as pretty as the picture above, but was delicious.

    8. Carol Addington says:

      These are SO GOOD. I used a swai fillet; I didn’t have dill leaf but had dill seed which I ground in a coffee mill for the seasoning. I am not much of a fish eater (although I need to be !) but have always liked fish sticks, and I frankly can’t believe I made them myself ! Next is a fish sandwich for hubby 🙂 Thanks, Eric for this wonderful site.

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