If your memories of fish sticks are those bland, soggy things that emerged from the freezer during your childhood, this recipe is for you. Fish sticks get the upgrade they deserve with an almond flour, pork rind, parmesan crust. Flaky and tender on the inside, crispy on the outside - we can’t get enough of this Keto Fish Sticks!
Total Time
20min
3.5
4 Ratings
Author: SideChef
Servings:
4
Ingredients
•
as needed
Cooking Oil
•
1
lb
Frozen Cod Fillets
, thawed
or Fresh Cod Fillets
•
2
Large
Eggland's Best Classic Eggs
•
2
Tbsp
Mayonnaise
•
1
cup
Almond Flour
•
1/2
cup
Grated Parmesan Cheese
•
1.5
oz
Pork Rinds
•
1/2
tsp
Chili Powder
•
1/2
tsp
Chopped
Fresh Parsley
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
•
4
Tbsp
Tartar Sauce
Cooking Instructions
1.
In a skillet, heat ½-inch of Cooking Oil (as needed) over medium-high heat. If it starts to smoke, turn it down.
2.
Pat the Frozen Cod Fillets (1 lb) dry with paper towels to remove any excess water.
3.
In a small bowl, whisk the Eggland's Best Classic Eggs (2) and Mayonnaise (2 Tbsp) together.
4.
In another bowl, combine the Almond Flour (1 cup), Grated Parmesan Cheese (1/2 cup), Pork Rinds (1.5 oz), Chili Powder (1/2 tsp), and Fresh Parsley (1/2 tsp). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
5.
Cut the fish into strips (“sticks”). Remove the skin if necessary.
6.
Dip the fish strips into the egg mixture and then press into the dry mixture. Press firmly so that the breading sticks well on all sides.
7.
Add 3 to 4 fish sticks at a time to the hot oil. When you add the fish sticks, the oil should begin to sizzle. Cook for 2 minutes per side, or until golden and crispy.
8.
Transfer the finished fish sticks to a paper towel-lined plate, then repeat with remaining fish sticks.
9.
Serve warm with Tartar Sauce (4 Tbsp) on the side.
Author's Notes
If you don’t have pork rinds on hand, you can skip them and double up on the Parmesan cheese.
Nutrition Per Serving
CALORIES
480
FAT
33.2 g
PROTEIN
37.4 g
CARBS
10.5 g
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