Baked Fish Sticks
I recently shared a recipe for Grain-Free Baked Turkey Tenders, which turned out really well. So, when I saw the idea for fish sticks on We Got Real‘s website, so knew I wanted to take my turkey tenders recipe and adapt it for fish. They turned out great! I dipped them in some corn-free dijon mustard. Yummm :)
1lb fish – cod, halibut, or something similar
1 1/4 cups blanched almond flour
1/4 cup almond milk
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, or just use 1 egg.)
1 tablespoons garlic powder
1 tablespoons ground mustard
1 tablespoons parsley
1 tablespoons thyme
Let me preface the directions by giving some quick tips. I had my cut up fish strips on one plate. I had my milk and flax eggs in a bowl. And, I divided my almond flour and seasoning mixture into 2 batches. I put one batch onto a plate at a time because I couldn’t fit all of that almond flour onto one plate.
- Preheat the oven to 375 degrees.
- Line a baking sheet with aluminum foil.
- Slice the fish into strips and set aside.
- In a bowl, make the flax eggs, and once the mixture has thickened, add in the almond milk.
- On a plate or bowl, or whatever else you would like to use, mix the almond flour and seasoning.
- Dip each slice of fish into the milk/flax mixture, making sure that it’s fully coated. Then dip it into the almond flour mixture, once again making sure that it’s fully coated.
- Shake off any excess, then place it on the baking sheet. Continue this process until you are done with the fish.
- Bake for about 15 minutes (or until cooked through), then broil for about 10 minutes (or until golden brown).
More from my site