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5 from 1 vote

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
Course: dinner
Cuisine: American
Servings: 4
Calories: 172kcal
Author: Samantha Rowland


  • 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: 45IU | Vitamin C: 8.3mg | Calcium: 36mg | Iron: 1mg