This Fish Sticks with Almond and Coconut recipe is comprised of healthy ingredients. These almond coconuts crust fish sticks are considerably healthier and tastier than boxed alternatives. This also takes less than an hour to cook, making them ideal for a quick evening supper!
Almond & Coconut Crusted Fish Sticks Recipe by
REASONS WHY THESE FISH STICKS ARE AMAZING
- The almond flour incorporates some healthy fats rather than the typically refined carbohydrates (and a whole host of other not-so-healthy ingredients) that come along with packaged fish sticks
- They’re baked and not deep fried which means they make a more heart healthy option
- White fish is an amazing source of lean protein
- These fish sticks are super easy to prepare! With less than 10 ingredients, you can pretty much make this recipe by memory.
- They take less than 30 minutes to prepare! Told ya they’re easy!
WHAT TYPE OF FISH SHOULD I USE FOR THESE FISH STICKS?
The beauty of this recipe is that you can use any type of white fish that you prefer.
HOW DO I MAKE THE ALMOND COCONUT CRUST?
So glad you asked because this is seriously the best part!
The crust doesn’t require any complicated ingredients. In a shallow bowl, you just mix together the following:
And then in another shallow bowl, beat an egg. Cut the fish into smaller strips that are relatively the same size (so they cook evenly) and dip each side in the egg mixture and then coat in the almond coconut mixture. Place on the prepared baking sheet and pop them in the oven for about 20 minutes. Simple as that!
Fish Sticks with Almond and Coconut Crust
- 1 lb white fish i.e. sole, tilapia, halibut etc.
- ½ cup almond flour
- ½ cup unsweetened coconut flakes
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp salt
- Ground pepper
- 1 medium egg
- Preheat the oven to 375 degree F. Spray a baking sheet with non-stick cooking spray or line a baking sheet with parchment paper. Cut fish into pieces that resemble fish sticks.
- In one shallow bowl, mix together the dry ingredients. In another shallow bowl, beat an egg.
- One at a time, dip the fish sticks into the egg mixture and flip until well coated. Next, transfer the egg-coated fish stick to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the fish sticks have been completed.
- Place fish sticks on the prepared baking sheet and bake for 15 minutes. Turn up the oven to 400 degrees F and bake for five more minutes.