PALEO FISH STICKS
Who needs frozen, processed fish sticks when you can make them at home yourself?! Don't trust that famous fisherman in the yellow coat that sells frozen fish sticks, trust me instead!
I love fish and I will find pretty much any way to eat it...and since my whole family loves fish sticks these were a real hit in my house. I had no intention of posting the recipeinsta on here, but they were such a big hit on my Instagram page that I decided I better post them. So here they are, fishticks without the chemicals and additives, and they are so easy to make!
If you want to bake them instead of fry them you can place the fish sticks on a greased baking pan, making sure they are not touching, and bake at 400F for 10-15 minutes or until golden brown, flipping halfway through. Just want to make sure they get crispy but don't burn.
You can serve these with lemon wedges, paleo ketchup, or some paleo tartar sauce.
I love fish and I will find pretty much any way to eat it...and since my whole family loves fish sticks these were a real hit in my house. I had no intention of posting the recipeinsta on here, but they were such a big hit on my Instagram page that I decided I better post them. So here they are, fishticks without the chemicals and additives, and they are so easy to make!
If you want to bake them instead of fry them you can place the fish sticks on a greased baking pan, making sure they are not touching, and bake at 400F for 10-15 minutes or until golden brown, flipping halfway through. Just want to make sure they get crispy but don't burn.
You can serve these with lemon wedges, paleo ketchup, or some paleo tartar sauce.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Fish SticksPrep time: 10 mins Cook time: 10 mins Servings: 4
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Ingredients:
- 1 pound fresh cod
- 2 large eggs
- 1 1/2 cups finely ground blanched almond flour
- 1/2 cup arrowroot flour or tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 3-4 Tbsp. lard/bacon fat or tallow
Equipment:
- Paper towels
- Cutting board
- Kitchen knife
- 2 medium sized mixing bowls
- Large skillet
- Kitchen tongs or spatula
- Wire cooling wrack
- Plate
Directions:
1. Rinse the cod and pat dry with paper towels. Cut into sticks that are about 1/2" wide and 4" long
2. Place the 2 eggs in a medium sized bowl and whisk. Place the almond flour, arrowroot powder, sea salt, black pepper and paprika into another medium sized bowl and stir to combine.
3. Dip the cod pieces into the whisked eggs and then into the almond flour mixture, making sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack while you continue to coat the rest.
4. Place the lard or tallow in a large skillet over medium-high heat. Allow the fat to heat up and then add half of the sticks to the pan, making sure they are not touching. Cook for 2-3 minutes on each side or until they are golden brown. Transfer to a plate covered in a paper towel and cook the second half of the fish sticks.
5. Serve with your favorite paleo ketchup, tartar sauce and lemon wedges and enjoy!
- 1 pound fresh cod
- 2 large eggs
- 1 1/2 cups finely ground blanched almond flour
- 1/2 cup arrowroot flour or tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 3-4 Tbsp. lard/bacon fat or tallow
Equipment:
- Paper towels
- Cutting board
- Kitchen knife
- 2 medium sized mixing bowls
- Large skillet
- Kitchen tongs or spatula
- Wire cooling wrack
- Plate
Directions:
1. Rinse the cod and pat dry with paper towels. Cut into sticks that are about 1/2" wide and 4" long
2. Place the 2 eggs in a medium sized bowl and whisk. Place the almond flour, arrowroot powder, sea salt, black pepper and paprika into another medium sized bowl and stir to combine.
3. Dip the cod pieces into the whisked eggs and then into the almond flour mixture, making sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack while you continue to coat the rest.
4. Place the lard or tallow in a large skillet over medium-high heat. Allow the fat to heat up and then add half of the sticks to the pan, making sure they are not touching. Cook for 2-3 minutes on each side or until they are golden brown. Transfer to a plate covered in a paper towel and cook the second half of the fish sticks.
5. Serve with your favorite paleo ketchup, tartar sauce and lemon wedges and enjoy!
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