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A Low Carb, Gluten Free and Paleo friendly, delightfully crunchy Fish Sticks, that the kids as well as the grown-ups will love! It is great for game nights. It is just the right size for tiny hands. And makes a delicious dinner along with carrots and peas.

Fish Stick

Hi! I am Progna from A Whiff of Spice and I am back with a delicious Fish Stick recipe that is going to be a huge hit at your dinner table. It is low in carb. It is gluten free. Paleo friendly too. It is baked instead of being fried. It doesn’t take more than 30 to 40 minutes from start to finish. In my books it’s a winner!

Fish Sticks

 

The key to a superbly crunchy Fish Sticks is Almond Flour and Tapioca Flour.

I have been experimenting with various gluten free blends and I positively love Tapioca Flour. It a great gluten free alternative to All Purpose flour. It makes the fish sticks really crunchy. The fat in almond flour, keeps the fish sticks extremely moist. It also helps the fish sticks get that gorgeous golden color.

And now, without further ado, lets head over to the recipe

Ingredients

Fish Sticks

  • Fresh white and firm fish – 1 lb. (I used Swai. But tilapia or cod can be used as well)
  • Eggs – 2
  • Almond flour – 1 cup
  • Tapioca Flour (or use Arrowroot Flour) – 1/2 cup
  • Paprika – 1 teaspoon
  • Garlic Powder – 1/2 teaspoon + 1 teaspoon
  • Olive or coconut oil – 2 Tablespoons (more if frying instead of baking)
  • Salt and pepper to taste

Instructions

Fish Sticks

  • Preheat the oven at 400F. Line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet. Generously grease the foil and the wire rack. Or you can use a well-greased broiler pan instead.
  • Pat dry the fish fillet with paper towels. Cut into long, thin strips. Season the fish strips with salt, pepper and 1/2 teaspoon of garlic powder.
  • Crack the eggs in a wide bowl. Season with salt and pepper. Whisk till smooth.
  • Place the almond flour, tapioca flour, garlic powder, paprika, salt and black pepper another wide bowl. Mix well.
  • Dip the fish strips into the whisked eggs and then roll it into the almond flour mixture. Make sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack. Repeat with the remaining fish strips.
  • Drizzle olive oil or coconut oil evenly on the prepared the almond flour coated fish sticks.
  • Bake for 20 minutes, flipping halfway through.
  • Serve hot with ranch, tartar sauce or your favorite condiment.
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Notes

  • Instead of baking you can fry the fish sticks too. Just palace a quarter cup of coconut oil in a large skillet over medium-high heat. Add few of the fish sticks to the pan. Make sure that they are not touching. Cook for 2-3 minutes on each side or until they are golden brown. Transfer to a plate lined with paper towel to absorb excess oil. Repeat with the remaining fish sticks.

Fish Sticks

These Fish Sticks are full of flavor. The almond flour and the tapioca starch gives it a delightful crunch. Nobody is going to miss the bread crumbs, I promise!

It is a lovely finger food on game or movie nights. It also makes a great dinner option when paired with a leafy salad or steamed vegetables and baked potatoes.

It’s huge hit with my family. Hope you will love it as much as we do!

Fish Sticks

Do not forget to print the recipe!

Fish Sticks
 
A Low Carb, Gluten Free and Paleo friendly, delightfully crunchy Fish Sticks, that the kids as well as the grown ups will love!
Author:
Recipe type: Main Course
Cuisine: American
Ingredients
  • Fresh white and firm fish - 1 lb. (I used Swai. But tilapia or cod can be used as well)
  • Eggs - 2
  • Almond flour - 1 cup
  • Tapioca Flour (or use Arrowroot Flour) - ½ cup
  • Paprika - 1 teaspoon
  • Garlic Powder - ½ teaspoon + 1 teaspoon
  • Olive or coconut oil - 2 Tablespoons (more if frying instead of baking)
  • Salt and pepper to taste
You may also like:  Beer Biscuit Recipe
Instructions
  1. Preheat the oven at 400F. Line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet. Generously grease the foil and the wire rack. Or you can use a well-greased broiler pan instead.
  2. Pat dry the fish fillet with paper towels. Cut into long, thin strips. Season the fish strips with salt, pepper and ½ teaspoon of garlic powder.
  3. Crack the eggs in a wide bowl. Season with salt and pepper. Whisk till smooth.
  4. Place the almond flour, tapioca flour, garlic powder, paprika, salt and black pepper another wide bowl. Mix well.
  5. Dip the fish strips into the whisked eggs and then roll it into the almond flour mixture. Make sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack. Repeat with the remaining fish strips.
  6. Drizzle olive oil or coconut oil evenly on the prepared the almond flour coated fish sticks.
  7. Bake for 20 minutes, flipping halfway through.
  8. Serve hot with ranch, tartar sauce or your favorite condiment.
You may also like:  Unique Ways to Eat Cantaloupe

 

Fish Stick

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Bye for now! Where I Shop- (1)
Thrive Market - It's like the Costco of organics...this is where I get all of my sugar, flour, baking supplies, kids snacks, etc.
Zaycon Foods- This is where I buy most of my meat products in bulk.  The quality is amazing and the prices just can't be beat!  I mean, $1.89 a pound for boneless all-natural chicken breasts!!  It is bulk but you can always split with a friend or make up a bunch of freezer meals like I do!
Progna Ghosh Sengupta
Progna is the creator of A Whiff of Spice a blog that is all about “Making Diabetes Delicious!” She is an eternal optimist and loves Trivia Night. Googling for random information is her favorite hobby. She’s also a self-proclaimed Pinterest addict. When she is not developing new recipes, or shooting them or blogging about them, she loves doing simple crafts or crazy science experiments with her 7 year old son. They also bake a lot of muffins together.
Progna Ghosh Sengupta

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