Almond & Coconut Crusted Fish Sticks
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.
Ingredients
- 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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