Brad and I were reminiscing the other day about food from our childhood and found out that we both use to LOVE fish sticks with tons of ketchup. Now that we’re older, we’ve developed more complex palates, and as much as I love quick fix meals when I don’t feel like cooking, I don’t think I can bring myself to eat frozen processed fish sticks. Who knows what kind of fish, or fish parts, are actually in those things!
However, the discussion made me really want some fish sticks…so I made them my way. The recipe for 2 servings is below.
2 white fish fillets (I used flounder, but cod or tilapia would work too)
3/4 cup almond flour
1/2 cup egg whites
salt and pepper to taste
non stick spray
lots of ketchup (optional)
Cut fish fillets into 1 to 1 1/2 inch thick strips.
Put about half of the almond flour into a containers. Put egg whites into an adjacent container.
Dip fish strips into the egg whites and then into the almond flour. Make sure to thoroughly coat fish with egg whites and flour. Add more flour to the container if needed (you might not use the whole 3/4 cup). Thoroughly coat a baking pan with non stick spray and place fish sticks on the pan.
Bake at 350 for about 18-20 minutes.
I had already started plating them when I remembered to take a picture, but then somehow forgot to take a photo of them on my plate with lots and lots of ketchup, which is really the only reason for eating fish sticks…the ketchup. 🙂
There was also an attempt to make sweet potato tater tots, which was an epic fail. Thank goodness there are no pictures because there were more like slightly charred dollops of sweet potato. Not bad tasting, but not pretty, and definitely not worthy of being called a tater tot.