Gluten-Free, Spiced Fish Sticks
Servings: 2–4
Preparation Time: 30 minutes
Ingredients:
- 1 pound white fish (such as cod or mahi-mahi)
- 2 eggs, whisked
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1 tablespoon achiote powder
- 1 tablespoon oregano
- 1/2 teaspoon cayenne powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1/3 (plus more) cup coconut oil, palm shortening or olive oil
Directions:
Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there are any).
Place eggs in a small, shallow bowl. Mix together flours, spices, black pepper, and sea salt in another small, shallow bowl.
Dip fish sticks in eggs, and then toss them in the flour mixture. Set them aside on a plate.
Warm up 4 tablespoons of palm shortening (or your choice of oil) in a large skillet and heat on medium-high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side until well browned, and then remove fish sticks to a plate lined with a paper towels.
Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.
Serve with freshly squeezed lime and tartar sauce or homemade ketchup.
Recipe and photo submitted by Marillyn, Britt, IA.
