Crunchy, tender fish sticks are always a family favorite – especially with yummy dipping sauce to elevate the experience. My recipe for Paleo Coconut Fish Sticks with Spicy Orange Sauce are a quick healthy fish fix and sure to be requested again and again.
I like making my fish sticks at home with fish from Sitka Salmon Shares because I KNOW, I’m getting the good stuff. Whole chunks of responsibly-caught, wild-caught fish flash-frozen at the peak of freshness, not some questionable highly-processed fish product, minced up in tiny pieces and filled with all kinds of bready binders and yuck. To me, many store-bought (but not all) fish sticks are like the seafood version of hotdogs, ewww.
But kids love crispy fish sticks, am I right? And, adults too – they remind me of childhood, comfort and a time when things were just simpler. My boys who are now grown and off to college or first jobs are always calling me to as how to make homemade fish sticks. And, talking about simple, these Paleo Coconut Fish Sticks are success-guaranteed for beginner cooks. With a short ingredient list, simple instructions, and total of 30 minutes (max) prep to plate, you can have a heathy fish dinner on the table that is low-carb, Paleo-friendly, and gluten-free.
First things first, you’re going to need an approximate 1-lb. skinless filet from a firm, white fish. I used lingcod from a fisherman’s co-op called Sitka Salmon Shares, it’s a mild white fish that actually isn’t cod at all, but a relative of the greenling family. It has a dense flesh, with large flakes and slightly sweet taste – many say it reminds them of halibut. Halibut would be another good choice, as would less expensive choices like pollock, haddock, and cod. Stock your freezer with a premium share of Sitka Salmon Share’s wild fish and seafood options responsibly-caught from cold Alaskan waters and save $25 with discount code: FitFork
The recipe for lingcod fish sticks (or any other white fish) couldn’t be any easier and fast, rendering it a busy weeknight dinner solution. Make a simple egg wash and dredge with shredded coconut, almond meal and a few herb/spices (bonus, the coating is gluten free and Paleo). Then bake for approximately 15 minutes at the same time what you whip-up a simple, 3-ingredient dipping sauce that warms in the microwave. Boom, bam – that’s it!
Pro tips:
- When dipping and dredging fish, use one hand for the egg and the other hand for the coconut mixture to keep fingers from getting overly gunked up.
- Achieve maximum crunch on these crispy coconut fish sticks by baking on a mesh crisping tray designed for the oven. This allows hot air to circulate all around and make both top and bottom of the coconut fish sticks crispy.
- Meal prep more than one batch and freeze in a single layer, in freezer-proof container. To reheat from frozen, place on crisping tray for approximately 10 minutes in a 400F degree oven, or until warmed through.
- Don’t forget to visit Sitka Salmon Shares, they are a great resource for healthy fish recipes, including lingcod recipes and easy white fish recipes like these coconut crusted fish sticks (and use my code FitFork for $25 off a premium share)
This post sponsored by Sitka Salmon Shares and contains affiliate links, however all content, opinions and enthusiasm remain my own. Thank you for visiting and supporting companies that partner with The Fit Fork.
Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free — perfect for Lent and also busy week night meals as only 25 minutes prep to plate.
- 1 lb skinless filet of firm white fish like lingcod halibut, tilapia, cod, pollock, haddock
- ½ cup unsweetened shredded coconut
- ½ cup almond meal
- 1 tbsp freeze-dried parsley or dried
- 2 tsp garlic salt
- 1 tsp sweet paprika
- ¼ cup sugar-free peach preserves
- 1 tbsp coconut aminos can substitute soy sauce if not Paleo or gluten-free
- 1 to 2 tsp sriracha sauce paleo version preferably
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reheat oven to 375F degrees
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Cut fish into approximate ¾” wide x 1 ½” long sticks or nuggets. Try to make pieces even in size and thickness so that it cooks evenly.
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In shallow dish, mix together coconut, almond meal, parsley, garlic salt and paprika.
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In small bowl, whisk egg.
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Dip fish pieces, one at a time, into egg wash and then roll into coconut mixture, pressing to stick on if needed. Place on baking sheet, preferably with mesh cooking rack inside to elevate and allow heat circulate. Repeat with all fish chunks.
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Bake at 375F for approximately 12 to 15 minutes or until fish white and flaky and turning lightly golden brown on top.
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While fish baking, mix together preserves, coconut aminos and sriracha and warm up in microwave for about 30 seconds.
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Remove fish from oven and serve with warmed sauce!
