Crispy Baked Fish Sticks
The secret is in the coconut! My Crispy Baked Fish Sticks are the perfect alternative to the deep-fried battered fish we’re used to seeing in our favorite restaurants. The reason this recipe works so well is all thanks to the coconut crust! Since the coconut is so light and easily used as breading, the outside gets nice and crispy when it’s baked in the oven at a high enough heat. That means you can get them nice and crispy without frying them! Please please please never eat those yucky frozen fish sticks again now that you know about this! The frozen fish sticks are usually made with super low quality “mystery” fish, breaded in who knows what, deep fried in inflammatory vegetable oils, then cooled and frozen, so all you have to do is bake them. That’s definitely not fresh…. or healthy!
These fish sticks go great with creamy tartar sauce or any of your favorite dips! You can make your own tartar sauce super easily by combining healthy avocado oil mayo with relish, lemon juice, sea salt, and pepper. I also like to serve them with my Asian Peanut Sauce for dipping (shown in the photos). The sweet and spicy Asian-inspired sauce is the perfect compliment to this fish recipe. Plus, the pineapple in the sauce pairs really well with the coconut crust. Get ready to have fish like you’ve never have before, you’re about to be pleasantly surprised!
Crispy Baked Fish Sticks (Healthy Coconut Crust)Print This
- Preheat the oven to 400 degrees F.
- Combine salt, coconut flour, and shredded coconut in one bowl. In a separate bowl whisk the egg.
- Dip each piece of cod into the egg (dripping off excess), then the flour mixture. Be sure to coat each filet evenly.
- Place each fillet on a skillet or sheet pan and bake for 10 minutes, flipping half way through.
- Serve with Asian Peanut Sauce or homemade tart sauce (recipe in the notes below) for dipping!
You can make your own tartar sauce super easily by combining healthy avocado oil mayo with relish, lemon juice, sea salt, and pepper - to taste.