Frozen fish sticks were a treat we enjoyed occasionally before I went gluten free. Now, my family gets them on occasions when I am out of town and they need easy meals they can pop in the oven. I also make gluten-free fish sticks. It’s rare, I admit, but I have done it.
I don’t consider this to be an easy meal. Making fish sticks requires multiple steps of coating, and with the big eaters in my family, it requires a lot of fish. You’ll notice that I don’t have very good pictures. That’s because I was too busy cooking them, and I also found it difficult to make other food at the same time. Definitely plan ahead and have easy sides to go with this. The fish sticks were enjoyable, though, and if you have a smaller family, it will go more quickly.
I will list different coatings you can use below. I used bread crumbs and tortilla crumbs (store bought) for this batch. My bread crumbs were some I had in the freezer and as I used them I found they were not as fine as I would like and burnt easily when I cooked them. The tortilla crumbs, which would be similar to corn meal worked better. It definitely gives it a corn flavor though. Half my family preferred the bread crumbs and half preferred the tortilla crumbs. Good thing I made both!
Let’s get on with the recipe, although it’s really more like guidelines since I don’t have exact amounts.
Gluten-Free Fish Sticks
Coating suggestions (thanks to comments on my Facebook fan page the night I posted that we were having this for dinner):
- gluten-free bread crumbs
- tortilla crumbs
- corn meal
- ground nuts
- corn starch & potato flakes
- crushed potato chips
- boneless skinless fish (I used tilapia)
- gluten-free flour (I used rice and sorghum mixed)
- egg, beaten
- salt & pepper
Cut the fish into sections and get all your ingredients out. Combine the salt and pepper with the coating.
A couple of pieces at a time, coat the fish with flour. It should be naturally damp enough that the flour sticks to it.
I chose to fry the sticks in my electric skill with a light amount of oil. I don’t fry very often at all, but on this occasion I did. You could also bake these in the oven at 450 degrees for about 10-15 minutes. We ate them with tartar sauce.