This past weekend I spent time with my family on the beach. I told you about my summers growing up on Long Beach Island as a kid in another post, but this past weekend I got to really experience the shore as an adult. I hadn’t been back in almost 10 years, which is a big difference when during that time I graduated college, married, started and left four jobs, and bought a home.
I toured the island with adult eyes, but still felt like such a child at heart. There were three things on my twelve year old checklist I had to see:
- Fudge from Country Kettle
- Fantasy Island arcade
- Fish and Chips from my fave restaurant
Unfortunately I was only able to go to the fudge shop since during the winter months almost everything is closed for the season.
When I got back to Brooklyn I was still jones-ing for the fish and chips, so I decided to make my own – but, dare I say… BETTER!
These Fish Sticks are:
- Paleo
- Gluten Free
- Low Histamine
- Tastey
- Easy to make
- Quick to cook
I really can’t believe how easy it was to make these gluten free, paleo fish sticks. They’re definitely going to be my new go-to on busy days. I hope you enjoy them too!
Gluten Free, Paleo Fish Sticks
Print RecipeIngredients
- 6 ounces hake fillet
- 1/3 cup cassava flour*
- 1/3 cup gluten free bread crumbs**
- 1 large egg, whisked
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried parsley flakes
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Instructions
Preheat oven to 400 degrees.
Cut the hake fillet into 1/2 inch wide strips.
Mix the gluten free bread crumbs and seasonings in a bowl.
Place cassava flour and whisked egg in separate bowls.
Dip fish in flour to coat all sides. Dip in egg, then into the gluten free bread crumb mixture.
Place the coated fish strips onto a parchment paper lined baking sheet and cook for 12 minutes, turning them half way through.
Notes
* I used Otto's Cassava Flour ** I used Schar Gluten Free Bread Crumbs
Is there a place or even a food that you have fond memories of as a child?
xo,
L
