Ingredients

The following ingredients have 6 Servings
  • Olive oil or avocado oil cooking spray
  • 1 lb. cod fillets or white fish of choice, cut into 2-2 1/2 inch long pieces about ~½-¾ inch thick
  • 2 whole eggs
  • 1 cup King Arthur Almond Flour (86g grams)
  • 2 Tbsp. King Arthur Coconut Flour (16 grams)
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1 tsp. sweet or smoked paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ cup mayonnaise
  • 3 Tbsp. finely chopped dill pickles
  • 2 tsp. fresh dill or ¾ tsp. dried dill
  • 1 Tbsp. lemon juice, more to taste
  • ¼ tsp. garlic powder
  • Pinch of black pepper
  • 1 tsp. honey or maple syrup (optional, adds a touch of sweetness. Omit for Whole30)

Instruction

  • Preheat oven to 425ºF. Line a baking sheet with parchment paper. Spray parchment with cooking spray.
  • Prepare the fish. With a paper towel, pat the fish to absorb the liquid and place it on a plate.
  • In a shallow dish, whisk the eggs.
  • In another shallow dish, combine the flour, garlic, onion, paprika, salt, and pepper.
  • Make an assembly line with the ingredients in this order. Fish, egg wash, breading and prepared pan.
  • Dunk the fish pieces into the egg wash, let excess egg drip off before coating the fish generously with breading – press the breading onto the fish to make sure it sticks and then place on the pan. Repeat until all of the fish is used up. 
  • Spray the breaded fish sticks with a generous amount of cooking spray. This will help them brown and crisp.
  • Bake for 8 minutes. Flip carefully, spray again with cooking oil and bake for another 5-6 minutes. For extra crisp, broil for 1-2 minutes (watch closely as almond flour burns easily).
  • While fish sticks are in the oven, make the homemade tartar sauce by combining and mixing all of the tartar sauce ingredients in a small bowl. Place in the fridge until ready to serve.
  • When fish sticks are done baking, remove from the oven and serve warm with tartar sauce and lemon wedges.