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Posts Tagged ‘cod’

This is the baked version - there is one picture of the fried version at the bottom!

It is a beautiful Friday (what Friday isn’t beautiful??) –  70 degrees F and sunny.  I have all the windows open and a cool breeze is blowing through.  It’s hard to see the glass half empty today, so I am using the postivity to propel me through a few Paleo recipes.

If you have been reading my blog, you know that I have been back and forth lately on whether I will be able to sustain the Paleo diet.  I love the way it makes me feel but oh man, I miss bread and sugar sometimes (I would love to have a lunch every now and then that is a sandwich and then follow it up with a cupcake!).  But alas, I am going to charge ahead and keep trying to stay on this path as it is very nice to not have to take blood pressure medicine anymore.

On that note, I made two separate meals today that I think will help me get through.  First, fish sticks!  I based my recipe on an Elana’s pantry recipe, because in my mind she is the Queen of Gluten Free cooking, which translates to Paleo most of the time.

I should start by pointing out that these are not your standard fish sticks.  This version didn’t come out crispy like I had hoped, but they still really hit the spot for me.  I liked them so much I made them two days in a row.

This served one as I was just making them for lunch, so you can up the recipe as needed.

Fish Sticks

  • 4 oz white fish (I use flounder, but you could use cod, tilapia, or a number of other fish!)
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp chili powder
  • 1 tsp paprika
  • salt and pepper
  • If baking, 1 tbsp melted butter
  • If frying, 1/4 cup grapeseed oil (you could use half and half grapeseed/olive oil)
You can bake or fry these – if baking, preheat the oven to 450 F.  I did both methods and probably prefer baking for the ease, but the frying made them slightly crispier.  Also, line a baking sheet with tinfoil and spray with Pam.
  • If not baking, heat about 1/4 cup grapeseed oil in a pan over medium heat.  Be patient so you don’t burn the oil.
Start by whisking an egg in one bowl and stirring all the dry ingredients together on a large flat plate (you could use a bowl, but I found the plate to work nicely).  Slice the fish into strips (about an inch thick, maybe a little less).  Dip the fish into the egg to coat and then roll in the flour mixture until well coated.
If baking, place on the foil lined baking sheet, brush with a little melted butter and cook at 450 for about 15-20 minutes, flipping once to brown both sides.
If frying, once the oil is heated, place the fish sticks in the pan, leaving plenty of room to flip – don’t overcrowd, do a couple batches if necessary.  Fry on each side for about 2 minutes (I did all 4 sides).  Remove from oil and place on paper towel lined plate to absorb extra oil.

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