Paleo Crispy Breaded Fish Sticks
Enjoy a healthier twist on a classic favorite with these **Paleo Crispy Breaded Fish Sticks**—the perfect choice for a guilt-free and family-friendly meal! Made with nutrient-rich **almond flour** and **coconut flour**, these fish sticks deliver a flavorful crunch without the use of traditional breadcrumbs, making them ideal for a **gluten-free, grain-free, and Paleo lifestyle.** Seasoned with a fragrant blend of **garlic powder, onion powder, paprika, and dried parsley,** each bite is bursting with savory goodness. Lightly pan-fried in **coconut oil** for a golden crisp and then finished in the oven for tender, flaky perfection, they’re a fantastic blend of texture and taste. Ready in just 35 minutes, these fish sticks pair beautifully with your favorite **Paleo-friendly dipping sauces** for a wholesome and satisfying dinner that both kids and adults will love! Perfectly crunchy, delightfully healthy, and irresistibly delicious—your Paleo meal game just got a crispy upgrade!
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Recipe Information
Ingredients
- 1 pound white fish fillets (cod or tilapia)
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 large egg
- 2 tablespoons coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup coconut oil
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the white fish fillets into roughly 1-inch wide strips, ensuring uniform size for even cooking.
In a shallow bowl, whisk together the eggs and coconut milk. Set aside.
In another shallow dish, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, dried parsley, salt, and black pepper. Mix well.
Dip each fish stick into the egg mixture, allowing any excess to drip off.
Roll the fish stick in the flour mixture, pressing gently to ensure it is evenly coated all around. Place on the prepared baking sheet.
Repeat the process for all fish sticks.
Heat the coconut oil in a large skillet over medium-high heat.
Fry the breaded fish sticks in batches for 1-2 minutes per side or until golden brown and crispy. Be careful not to overcrowd the pan.
Transfer the browned fish sticks to the prepared baking sheet.
Bake the fish sticks in the preheated oven for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from oven and let the fish sticks rest for a couple of minutes before serving.
Serve hot with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 8.5 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 25.4 mcg | 127% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
