Almond & Coconut Crusted Fish Sticks

These almond coconut crusted fish sticks are so much healthier and tastier than packaged varieties since the crust is made from almond flour and unsweetened coconut. Plus, they take less than 30 minutes to prepare, so they make the perfect easy weeknight meal! {Paleo, keto & gluten-free}

Confession time!

I have basically been living off of these almond coconut crusted fish sticks lately.

I made up a batch a few days ago and they have pretty much been lunch and/or dinner for the past few days.

If I had to eat these for the rest of my life, I wouldn’t even complain.

Not one single bit.

Especially when you pair them with these curly sweet potato fries and creamy cranberry walnut coleslaw.

YUM!

I love how the delicious almond crust takes the place of the typical bread crumbs (which also makes it a lower carb option).

And that hint of coconut?

SO good.

When it comes to fish, I’ve never been a huge lover of eating just plain white fish on its own.

BORING!!!

But, I find that by adding this simple almond coconut crust, it kicks it up to a whole new level!

Reasons why these Almond Coconut Crusted Fish Sticks are AMAZING

• The almond flour incorporates some healthy fats rather than the typical refined carbohydrates (and whole host of other not-so-healthy ingredients) that come along with packaged fish sticks
• They’re baked and not deep fried which means they make a more heart healthy option
• White fish is an amazing source of lean protein
• These fish sticks are super easy to prepare! With less than 10 ingredients, you can pretty much make this recipe by memory.
• They take less than 30 minutes to prepare! Told ya they’re easy!

What type of fish should I use for these fish sticks?

The beauty of this recipe is that you can use any type of white fish that you prefer.

In the past, I’ve use haddock, sole, tilapia and halibut and each time they turned out equally delicious!

How do I make the almond coconut crust?

So glad you asked because this is seriously the best part!

The crust doesn’t require any complicated ingredients.

In a shallow bowl, you just mix together the following:

• Almond flour
• Unsweetened coconut
• Paprika
• Garlic Powder
• Dried parsley
• Salt & Pepper

And then in another shallow bowl, beat an egg.

Cut the fish into smaller strips that are relatively the same size (so they cook evenly) and dip each side in the egg mixture and then coat in the almond coconut mixture.

Place on the prepared baking sheet and pop them in the oven for about 20 minutes.

It’s as simple as that!

What to Serve with these Almond Coconut Crusted Fish Sticks

I’ve tried these fish sticks in a number of different ways and each time, they were really tasty.

Here are my top recommendations for serving up these fish sticks!

Serve them along with:

• Cinnamon Paprika Sweet Potato Fries
• Healthy Roasted Garlic Potatoes 
• Creamy Cranberry Walnut Coleslaw
• In corn tortillas with lettuce or cabbage (and/or other desired veggies) topped with Avocado Creme
• Dipped in Roasted Garlic Spread

Those are my favourite ways, but feel free to get creative.

They pair well with so many dishes!

I swear, once you try these, you’ll never want to buy the packaged ones again!

Looking for other delicious and simple fish recipes? Check these out:

• Parmesan Crusted Cod
• Blackened Cod Recipe
• Fish with Easy Lemon Garlic Sauce
• Creamy Dairy-Free Salmon Florentine
• Mayo-free Creamy Tuna Lettuce Wraps
• Sun-Dried Tomato Pesto Salmon
• Sweet Potato Salmon Cakes with Avocado Crema

Did you make this recipe? Scroll down to leave a rating and review!

Course Main Course

Almond & Coconut Crusted Fish Sticks

By: Elysia

Servings 4 servings

These almond coconut fish sticks are so much healthier and tastier than packaged varieties since the crust is made from almond flour and unsweetened coconut. Plus, they take less than 30 minutes to prepare, so they make the perfect easy weeknight meal! A paleo and gluten-free option.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x

• 1 lb white fish i.e. sole, tilapia, halibut etc.
• ½ cup almond flour
• ½ cup unsweetened coconut flakes
• 1 tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. dried parsley
• ¼ tsp. salt
• Ground pepper
• 1 egg

Instructions

• Preheat the oven to 375 degree F. Spray a baking sheet with non-stick cooking spray or line a baking sheet with parchment paper. Cut fish into pieces that resemble fish sticks.
• In one shallow bowl, mix together the dry ingredients. In another shallow bowl, beat an egg.
• One at a time, dip the fish sticks into the egg mixture and flip until well coated. Next, transfer the egg-coated fish stick to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the fish sticks have been completed.
• Place fish sticks on the prepared baking sheet and bake for 15 minutes. Turn up the oven to 400 degrees F and bake for five more minutes.

Nutrition

Calories: 281kcalCarbohydrates: 7gProtein: 28gFat: 17gSaturated Fat: 8gCholesterol: 98mgSodium: 202mgPotassium: 460mgFiber: 4gSugar: 1gVitamin A: 666IUVitamin C: 1mgCalcium: 60mgIron: 2mg

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