Crunchy Paleo Fish Sticks
Ideal comfort food for a family evening, these Crunchy Paleo Fish Sticks will surely hit the spot! Unlike most fish sticks that use breadcrumbs or panko, I use sunflower seeds, pumpkin seeds, and almond flour for coating. Now, you can enjoy crispy fish sticks and forget about grain-based coating forever!
There are some tips and tricks worth following, though. The “breading” that coats the fish should get a quick toasting. Simply take the coating mixture and toast it on a dry skillet, without any oil. This will add lots of flavor and it takes only a few minutes. Add the finely chopped parsley leaves, stir well to combine, and your coating is ready! Not only does it taste delicious, but it’s full of vitamins C, E and B6, magnesium, selenium, zinc, potassium, iron, folic acid, and dietary fiber. How cool is that?
Crunchy Paleo Fish Sticks
Ingredients
- 6 tablespoons (90 mL) macadamia nut oil or canola oil, divided
- 1 cup (60 g) fresh parsley leaves, plus more for serving
- ¾ cup (96 g) sunflower seeds
- ¾ cup (84 g) pumpkin seeds
- ¾ cup (72 g) almond flour
- 1 cup (128 g) tapioca starch
- 2 large eggs
- ¾ pound (340 g) cod or Alaska pollock fillets
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 400°F. Coat a baking sheet with 2 tablespoons macadamia nut oil. Shred the parsley leaves using kitchen scissors or a knife. When using scissors, put the parsley in a bowl and keep on snipping with the scissors until it is finely chopped. Set aside.
- Step 2: Using a food processor or a grinder, grind the sunflower and pumpkin seeds. Place a large skillet over low heat. Add ground sunflower seeds, ground pumpkin seeds, and almond flour. Toast for 2-3 minutes. Transfer to a bowl and add chopped parsley. Stir to combine.
- Step 3: Grab 2 other bowls and put tapioca starch in one of them. In another, whisk 2 eggs with 4 tablespoons macadamia nut oil.
- Step 4: Carefully wash fish fillets and drain on paper towels. Slice fillets crosswise into ¾-inch wide strips. Season with salt and pepper and use your hands to rub the seasoning into the fish.
- Step 5: Dredge the fish into the tapioca starch, then into the egg mixture, and finally into the sunflower/pumpkin seed mixture.
- Step 6: Transfer the fish sticks to the prepared baking sheet. Bake for 8 minutes, remove, flip, and bake for another 7 minutes. Remove from the oven and let cool for 2-3 minutes on a wire rack. Just before serving, sprinkle generously with more parsley.
Notes
Nutrition
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