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 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
- 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!