Crispy Quinoa Homemade Fish Sticks
Crispy outside, light fish on the inside. The perfect recipe for a picky fish eater.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 lb. cod pieces defrosted
- ¼ cup cooked quinoa
- ¼ cup almond meal
- 2 tbs coconut flour
- 1 tbs. roasted garlic seasoning
- 1 tsp garlic and herb seasoning
- 2 egg whites
- 2 tbs. water
- .5 Juice from a lemon optional
Make a wet station and a dry station for your fish.
Combine the wet ingredients in a shallow dish and the dry ingredients in a separate shallow dish.
Coat fish in the wet ingredients first, making sure to shake off any excess liquid before adding to the dry ingredients.
Gently press down in the dry ingredients making sure that all sides are covered.
Place on a lightly sprayed cookie sheet.
Bake for 15 minutes at 375. Turn oven to 400 and bake an additional 5 minutes until lightly browned. Serve immediately because these babies are so good hot out of the oven!
Calories: 172kcal | Carbohydrates: 7g | Protein: 24g | Fat: 5g | Cholesterol: 48mg | Sodium: 94mg | Potassium: 531mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.9% | Vitamin C: 10% | Calcium: 3.6% | Iron: 5.8%