Crispy Oven Baked Fish Sticks with Lemon Mayo

• 1 pound cod fillets, cut into strips
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 cup olive oil

Steps

1. 1 Preheat oven to 425°F and line a baking sheet with parchment paper.
2. 2 In a bowl, mix almond flour, Parmesan, paprika, garlic powder, salt, and pepper.
3. 3 Dip fish strips in beaten eggs, then coat with the flour mixture.
4. 4 Place coated fish on the baking sheet and brush with olive oil.
5. 5 Bake for 20 minutes or until golden and crispy.
6. 6 For the lemon mayo, whisk together 1/2 cup mayonnaise, juice of 1 lemon, and a pinch of salt.
7. 7 Serve fish sticks with lemon mayo on the side.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• For a spicy kick, add cayenne pepper to the flour mixture.
• Experiment with different cheeses like pecorino or asiago for varied flavor.

Substitutions

• If almond flour isn't available, use panko breadcrumbs for a similar texture.
• Substitute cod with haddock or tilapia.

Pairings

• Steamed vegetables
• Garlic aioli

Nutrition

Tips

• For extra crispiness, you can refrigerate the coated fish for 15 minutes before baking.
• Feel free to use any white fish fillets available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F to maintain crispiness.

Freezing: Freeze uncooked fish sticks on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 5 extra minutes to the cook time.

Serving Suggestions

• Serve with a side of coleslaw or a fresh garden salad.
• Pairs well with seasoned oven fries for a complete meal.

FAQ