We are getting ready to head off to California tomorrow morning EARLY and have a long day, but prayerfully the flights and everything will go smoothly. We will be in the LA area for several days and I hope to go to the Santa Monica Farmer’s Market with Ann Marie (aka CHEESESLAVE)… I’m so excited! Then we are heading to Murrieta to a Missions Conference. We are really looking to that and excited about our move to Honduras.
Now I thought I could share with you a delicious recipe that I’ve been saving…
I loved fish sticks growing up… I hated fish, but LOVED fish sticks. Yes, the kind that you find in the frozen section, line up on your cookie sheet and pop in the oven for about 20 minutes. I used to put a TON of ketchup on my plate and scooped huge amounts into my mouth along with a yummy bite of the fish stick. My parents would ask me… “would you like fish sticks with your ketchup?” LOL! Glad to say those days were over once I got into the high school swim team, but now I can bring those days back with a healthier, homemade version…
Fresh fish, fresh spices and good quality oil… how much better can it get?!
Spiced Fish Sticks (Gluten-free)
- 1 pound white fish (such as Tilapia or Mahi Mahi)
- 2 eggs, whisked
- 1 cup brown rice flour
- 1 Tbsp achiote powder
- 1 Tbsp oregano
- 1/2 tsp cayenne powder
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- 1/3 cup coconut oil, palm shortening or olive oil
Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).
Place eggs in a small shallow bowl. Mix together flour, spices, black pepper & sea salt in another small shallow bowl.
Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.Add more shortening or oil (4 Tbsp) to the pan and fry remaining batch of fish sticks.
Serve with freshly squeezed lime and tatar sauce or homemade ketchup.