Crispy Fish Sticks

This childhood favorite gets a grown-up reboot using Paleo-friendly almond flour coating that’s full of herb and lemon flavor. A side of sweet potato fries adds fiber and staying power, keeping you full.  

Crispy Fish Sticks Ingredients:

For Fish Sticks 

• 20 oz. cod fillets 
• 2 large eggs, beaten  
• 1/4 cup tapioca flour  
• 1/2 cup Paleo Powder Almond + Flax + Paleo Powder Herbed Salt Free Blend  
• 1/2 tsp sea salt  

For Sweet Potato Fries 

• 1 lb. sweet potatoes 
• 1 tbsp olive oil  
• 1/2 tsp sea salt  
• 1/4 tsp cracked black pepper  

For Serving  

• 4 lemon wedges  
• 1/2 cup Paleo ketchup (we used primal kitchen)  

Crispy Fish Sticks

This childhood favorite gets a grown-up reboot using Paleo-friendly almond flour coating that’s full of herb and lemon flavor. A side of sweet potato fries adds fiber and staying power, keeping you full.

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: dinner, gluten free, lunch, paleo, pescatarian, Sheet Pan

Servings: 4 meals

Calories: 540kcal

Author: Meal Prep on Fleek

Ingredients

For Fish Sticks

• 20 oz. cod fillets
• 2 large eggs beaten
• 1/4 cup tapioca flour
• 1/2 cup Paleo Powder Almond + Flax + Paleo Powder Herbed Salt Free Blend
• 1/2 tsp sea salt

For Sweet Potato Fries

• 1 lb. sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

For Serving

• 4 lemon wedges
• 1/2 cup Paleo ketchup primal kitchen

Instructions

• Preheat oven to 375F and line a large baking sheet with parchment paper. Slice sweet potatoes into 1/2-inch-thick strips and toss in olive oil, sea salt, and black pepper in a medium mixing bowl, spread on the bottom half of pan.
• Add tapioca flour to a shallow bowl, beaten egg to another, and Paleo Powder and sea salt to a third bowl. Blot cod fillets with a paper towel and slice into 1 ½ -2-inch-thick pieces.
• Coat each piece lightly with tapioca flour then dip in egg, shaking off excess and finally dredge in Paleo Powder. Place fish sticks on baking sheet 1/2 inch apart. Bake for 15 minutes. Gently toss sweet potato fries and return to oven for 15 minutes longer.
• Divide sweet potato fries between 4 1-cup compartments of teal MPOF containers. Add 3-4 fish sticks to the large compartments and add ketchup and lemon wedges alongside fish sticks.

Nutrition

Calories: 540kcal | Carbohydrates: 65g | Protein: 25g | Fat: 14g | Fiber: 6g

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