Cooking notes:
Elena doesn't recommend using Bob's Red Mill Almond meal/flour for her recipes because it is coarser than regular almond flour. But it is the easiest to find (Kroger and HEB both carry it though it is MUCH cheaper online!!) so that's what I used. I do only use half of the amount of flour at a time though because it does tend to get wet and clumpy half way through the breading process. I also use coconut oil instead of olive oil and grape seed oil. I have used cod the last few times and it cooks perfectly.
Fish Sticks
1 pound white fish (such as cod, snapper or tilapia)
2 eggs, whisked
1 cup blanched almond flour
1 teaspoon celtic sea salt
¼ cup olive oil
¼ cup grapeseed oil
- Rinse fish fillets in cold water and set on a plate
- Cut fish into 1 inch by 5 inch pieces, following the lines of the fillets and removing any bones
- Place eggs in one dish and flour and salt in another
- Dip fish sticks in egg, then flour; reserve to a plate
- Put 2 tablespoons grapeseed oil and 2 tablespoons olive oil in a large skillet and heat oil on medium high
- Place half the the fish sticks in the pan, leaving enough room around them so that they aren't crowded
- Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towel
- Add oil --2 tablespoons grapeseed and 2 tablespoons olive to pan and fry remaining batch of fish sticks
- Serve with ketchup
Serves 4
