Recipes, Special Diets on April 11, 2014 by

Easy Almond Meal Fish Sticks

These quick, kid-friendly fish sticks sure beat the heck out of those in the frozen food section. Sure, you have to actually buy fish, coat it and fry it, but, man, are these ever good! Plus, when you make these from scratch, you actually know what you’re getting. It’s hard to say with some of the packaged options out there.

Our resident chef, Sarah House, used almond meal to transform these fish sticks into a crispy delight that anyone can enjoy, no matter what diet you may follow (excepting vegan and vegetarian, of course). Grain-free, dairy-free and gluten-free, these fish sticks are also paleo-friendly. We experimented with baking these, but were unable to get the right crispness that a fish stick should have. You can always give it a whirl, though, or try these from Kalyn’s Kitchen. If you want to mix it up, you can use hazelnut meal in place of the almond meal. Serve with your favorite dipping sauce (we like this paleo-friendly tartar sauce from Paleo Cupboard), baked potato (or French fries!) and something green. Goodness knows, this plate needs something green!

Almond Fish Sticks | Bob's Red Mill

Almond Fish Sticks

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  12 – 15 minutes | Yield: 4 – 6 servings

  • 1 lb. firm White Fish fillets (such as Cod), deboned and portioned into “sticks”
  • 1 cup Bob’s Red Mill Natural Almond Meal
  • 2 tsp ground Paprika
  • 1 tsp Dry Mustard Powder
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 4 Eggs
  • Oil for frying
  • large flake Sea Salt to garnish

Step 1

Sift together Bob’s Red Mill Natural Almond Meal, salt and spices.  In a large bowl, whisk eggs until foamy.  Add dry ingredients and mix well.

Step 2

In a shallow wide skillet, heat oil over medium-high heat until glistening.

Step 3

Working in batches, dip each fish “stick” into the almond meal batter then carefully place in the hot oil, making sure not to crowd the pan.  Fry for 2 – 3 minutes for both sides, until deep golden brown.

Step 4

Remove the fish sticks from the oil and drain on paper towels.  Sprinkle with large flake sea salt, if desired.

Step 5

Serve with desired dipping sauces.

Natural Almond Meal | Bob's Red Mill


Nnnn says:

This turned out really bad. I used half of my almond flour (which is so very expensive) on this recipe and it was nothing like the picture. I’ve been frying fish for years and always use the egg as a dip before the flour/spice mixture. I mixed all the ingredients together like the recipe says and it was a goopy mess that would not stick to the fish. Disaster.

We are so sorry to hear that. Thank you for letting us know.

Monica says:

The second time I tried this recipe, my fish sticks turned out crisp and tasty! I had the same problem as another reviewer the first time when the batter would not stick to the fish. The second time, I patted the fish dry with a paper towel before dipping in the batter, and I made sure the fish was completely thawed. I used frozen tilapia filets from Costco cut into quarters.

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