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.

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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!

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

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

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.

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.

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!

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!

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) - 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

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.