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Paleo Fish Sticks

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Last Updated on December 7, 2020

paleo fish sticks

You may or may not know that I’m half Filipino and well, I have a horrific history with fish.  My mother, like all good mothers, wanted to share her down home Filipino roots with us growing up and that meant making things like fish eyeballs or fried dried fish.   My mother’s loves fried dried fish which is made by taking fresh fish fillets and setting them in a closed wire rack for a good week to dry in the sunshine.    Then you take your fermented fish and deep fry it in oil.  The closest I can come to describing the smell is that it’s similar to a poopy diaper sitting in the sun all week.    Yeah, that doesn’t sound appetizing to me either.

paleo fish sticks

So I am picky picky about fish and figured it was time to at least try some to see if it all tasted that bad.  I found some Alaskan Cod at my local natural market and thought it looked harmless enough.   When I tasted these Paleo fish sticks recipe right out of the oven they were amazing. Like, no fish taste at all and perfectly light and flaky.   I actually went back to the store and bought more to make for dinner that night.    Pair it with your favorite tarter sauce or whip it together with mayo (I have a recipe in my book) mixed with dill.

paleo fish sticks
Yield: 3

Paleo Fish Sticks

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 3.5 oz bag of Pork Rinds, crush in your food processor
  • 10 oz Alaskan Cod fillet fresh, cut into strips
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1 teaspoon of water

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a small bowl add the fish strips, coconut flour and spices and mixed with your hands until coated. Set aside.
  3. In a paper bag place the crushed pork rinds and set aside.
  4. In a large bowl whisk the egg with the water and one by one, take the fish strips and dip them in the egg mixture and then place them in the paper bag with the pork rinds. Lightly shake to coat.
  5. Place the strips on a lightly greased baking sheet (do not use parchment paper as the bottom will not crisp up enough).
  6. Bake for 12 to 15 minutes.
  7. Remove from the oven and serve immediately!

Nutrition Information:

Yield:

3

Serving Size:

g

Amount Per Serving: Calories: 289Saturated Fat: 4gCholesterol: 126mgSodium: 878mgCarbohydrates: 1gProtein: 39g

Did you make this recipe?

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You may or may have noticed the awesome “Proud Paleo Kitchen” tea towel but my friend Beth at Tasty Yummies sells them in her Etsy store.  I know that we all know someone who needs this so check her out!

 

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Francheska

Sunday 11th of January 2015

Have you ever tried making a paleo tempura batter?

Kelly Bejelly

Wednesday 28th of January 2015

In my cookbook, Paleo Eats, I did come up with a batter for my onion ring recipe that can easily be used as tempura batter.

keira

Tuesday 26th of August 2014

do you think this recipe would work without the egg? thanks!!

Kelly Bejelly

Thursday 28th of August 2014

Yes, I would try it with maybe dipping the fish in water, then some arrowroot, then water then coating. You will need something slightly sticky to get the crumb to work.

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