AMELIE’S FAVORITE FISH STICKS

The first time I ate fish and chips was in England as an exchange student at the age of 14. It was my second time attending a school exchange and it was very different from my first experience in France the year before, where although the family was nice to me I felt homesick staying with complete strangers for a whole two weeks for the first time in my life. The British family had hosted my brother the year before and I had gotten to know them a little beforehand from his stories and pictures. The host mom made sure that I felt comfortable and welcome in their home. My bed even had a heated mattress warmer for me - I was used to wearing knitted Angora wool socks during German winter nights, so this comfort was as close to heaven as it got! Although England isn’t exactly known for gourmet food, I personally loved baked beans on toast, fish and chips, and tea time with black tea and milk combined with sconces. One problem, though, was that my brother loved the Jello they had offered him the year before so much that the mother had made me a huge bowl of it and I had a hard time gulping down a polite serving size. I am not sure if she suspected that it wasn’t my favorite, but thank goodness she did not offer it again - I can’t stand anything glibbery! Besides the food, we got to experience British school life (our school went from 8am to 1 or 2pm, but here kids stayed until 4 pm, which we found that very exhausting!), see the English countryside and Nottingham forest, were invited to our first Halloween party, and went to the city of London. I still have plenty of fond memories from this trip. I’d really love to go back and explore some more of this beautiful country.
The fish sticks ended up in my recipe collection and many years later, my kids enjoy them as much as I.
My daughter Amelie came up with a recipe to bread the fish or chicken with a mix of almond and coconut flour in order to make it free of grains, gluten, or food additives. She is very particular about breading the fish not missing ANY spots. The breading can be made ahead of time and once that is done the actual cooking time is rather short. I like to combine the fish sticks with fresh salad but maybe if you have a good recipe for butternut squash fries, let me know - it has been on my mind for some time to combine those two. Thanks!

SERVES 4
INGREDIENTS
1.5 lbs cod filet (you may also use sole, halibut, or haddock)
2 eggs
1/3 cup almond flour
1/3 cup coconut flour
1 tsp sea salt
freshly grated pepper
1/2 tsp organic garlic powder
1tsp organic ground paprika

optional: avocado oil cooking spray

enjoy with: ketchup or homemade tartar sauce

INSTRUCTIONS
Preheat the oven at 375°F / 190°C. Line a rimmed baking sheet with parchment paper.

Cut the fish into fish stick shapes, about 2.5” in length.

Add the almond flour, coconut flour, salt, and spices to a shallow bowl and mix together.

Add the eggs to a second shallow bowl and beat thoroughly.

Dip the fish into the egg mixture and then transfer them to the almond-coconut flour mixture. Coat evenly and place them onto the baking sheet. Repeat until all of the fish pieces are coated. Spray with avocado oil.

Place the sheets into the oven and bake for 20 minutes flipping the fish sticks carefully over after 10 minutes.

Serve with salad, ketchup, or remoulade sauce.

PRINT