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.
Servings: 4 meals
For Sweet Potato Fries
- 1 lb. sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 4 lemon wedges
- 1/2 cup Paleo ketchup primal kitchen
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.
Calories: 540kcal | Carbohydrates: 65g | Protein: 25g | Fat: 14g | Fiber: 6g