Fish sticks are a fun kid-friendly meal, and they’re on the menu for later this week. The other day I updated the recipe and photo, and although you can find it in my recipe index or from the menu plan, I wanted to share it with you again because I think it is worth highlighting.
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. I find it helps to 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.
The recipe below uses gluten-free bread crumbs for coating, however, there are other options for coating the fish. I haven’t tried all of these, but many were suggested by people on Facbook when I asked for their ideas.
- gluten-free bread crumbs
- tortilla crumbs
- corn meal
- ground nuts
- corn starch & potato flakes
- crushed potato chips
- 1 pound cod fillets (or other fish)
- 2 large eggs, beaten
- ⅓ cup rice flour
- ⅓ cup potato starch
- 1 cup dry gluten-free bread crumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400°. Grease a cookie sheet.
- Cut the fish into strips about ½ – ¾ inches wide.
- In a bowl, beat the eggs with a fork until the white no longer holds together.
- In another bowl, combine the rice flour, potato starch, salt, and pepper.
- Place the bread crumbs in a third bowl.
- Working with several pieces at a time, coat the fish with flour, dredge in the beaten egg, and then coat with bread crumbs. Place on the baking sheet.
- Repeat until all the pieces are coated.
- Bake for 10 – 15 minutes or until a fork is easily inserted and removed from a fish stick.
- Serve with tartar sauce.