This is the finned version of our chicken fried steak recipe. Fat and protein coming together to conquer taste buds all around the world. Who in the world didn’t eat fish sticks as a child? This is a recipe for the entire family to enjoy eating. For more ideas on kid-friendly recipes, you should check in with the talented Sarah Fragoso at everydaypaleo. com. Her Everyday Paleo book and blog have been hugely successful in helping busy families live healthier, paleo lives!
18 ounces (500 g) cod or catfish
½ cup (75 g) coconut flour
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup (75 g) almonds, finely chopped
½ cup (50 g) pecans, finely chopped
2 large eggs
1 tablespoon olive oil
- Rinse fish and pat dry with a paper towel. Cut into 3- to 4-inch (7–9 cm) lengths. Try to make them all the same thickness.
- Preheat your oven to 450°F (235°C).
- In a medium bowl, combine coconut flower, garlic powder, and black pepper. Place the finely chopped nuts on a small plate and whisk the eggs in a medium bowl until they begin to froth.
- Coat the fish in the flour mixture and pat to get rid of excess. Dip the floured fish into the egg and then into the chopped almonds. Press the fish into the almonds to they stick well on all sides.
- Place strips on well-oiled baking sheet. Use the olive oil to drizzle on each and bake for about 20 minutes. They’ll be golden brown and ready to go.
Plan Ahead—Have Tartar Sauce (recipe here) or Cave Ketchup (recipe here) ready before you start.
Variations—Try this with salmon or any flaky fish you can cut into strips.