Keto Fish Sticks
These keto fish sticks might be better than what you remember as a kid! A seasoned breading made of parmesan is crunchy and just a little salty. The cod creates super flaky and tender bites that outshine the overly-processed frozen meals you would buy at a grocery store. Kids and adults alike can enjoy this recipe!
How to Make It
Step 1
Preheat an oven to 400 degrees and line a sheet tray with parchment paper. To prepare the breading for the fish sticks, combine ½ cup of almond flour with the salt on a small plate and set this aside. On a second small plate, combine the parmesan with the pepper, onion powder, and italian seasoning, then set it aside. Finally, in a bowl, whisk together 2 eggs.
Step 2
Pat dry your cod fillets. Cut approximately 10, 1-ounce sticks from the fillets. Not all fish is the same shape and thickness – it’s okay if your sticks aren’t perfectly even! You can cut ½-ounce sticks instead of 1-ounce. Just make sure you portion your servings by weight instead of quantity of pieces when it’s time to eat.
Step 3
One by one, lightly roll each fish stick in the almond flour coating, then dip it in the egg, then roll it in the parmesan coating before placing each breaded fish stick on your sheet tray. Allow any excess egg to run off each fish stick before rolling it in the parmesan to avoid pooling egg on your sheet tray. You may wind up with leftover flour and egg – this is okay and has been accounted for in the nutrition for this recipe.
Step 4
Bake the tray of fish sticks for about 30 minutes, flipping them over halfway through to promote even browning. Enjoy with your favorite keto dipping sauce like ketchup, mayo, tartar sauce, or simply with a squeeze of lemon!
Ingredients
- Almond Flour
5 tablespoon
- Salt
¼ teaspoon
- Parmesan Cheese, Fresh (hard)
1 cup, shredded
- Black Pepper, Ground
¼ teaspoon
- Onion Powder
½ teaspoon
- Italian Seasoning
½ teaspoon
- Raw Egg
1 large
- Raw Atlantic Cod
10 oz