Our family LOVES fish sticks! I mean seriously who doesn’t? I love making my fish sticks with a little tropical flair, after all, tropics and fish go hand-in-hand. Also, most importantly, these fist sticks have a crisp crust to them so you’re biting into a flakey layer with a tender inside.
I use a coconut crust to get the “tropical flavor” it is slightly sweetened with a little spice that brings these fish sticks to a whole new level of greatness. We love it guys!!
Fish sticks are such a classic family favorite, making it Paleo is simple, and easy on the pocket as coconut flour is one of the cheapest Paleo-friendly flours and you can use just about any white fish. So I suggest waiting for your local grocery store to have a sale have a feast! (These are also great for making ahead and throwing in the freezer.) Enjoy!
What You’ll Need:
1.5 lbs of white fish, (I used cod)
1/2 cup coconut flour
1/2 cup unsweetened coconut flakes
2 tbsp coconut sugar
2tbsp melted coconut oil
2 eggs, beaten
1 tsp black pepper
1 tsp paprika
1/2 tsp salt
How to Prepare:
- Cut fish into small strips. Don’t worry about exact, uniformed pieces. This is after all, fresh fish so it’s not going to come out like it would from a factory made stick in a box. 😉
- In a small bowl combine dry ingredients.
- In a separate bowl combine egg: and 2tbsp of coconut oil
- Dip fish into egg batter, followed by dipping both sides into the dry mixture.
- As you go, place fish sticks on a parchment lined pan.
- Bake in the oven at 425° for 14-16 minuets, flipping the last 5 minuets or so.
Enjoy!
jim
Looks good Amy!