Isn’t it funny how things can seemingly change so much over time- just because your perspective has changed?  Like the McDonald’s play equipment… you know all of the slides and the ball pit & stuff?  (I know this is getting weird fast, but stay with me.)
 
Once upon a time it was huge and scary yet so much fun and so exciting to keep up with your friends and face your giant tunnel slide fears.  Then you get a little older, and it looks a little smaller- less excitement.  Fast forward, you’re an adult- and it’s much smaller.  But still scary, because who in the heck really cleans every ball in that ball pit and how many nasty germs are in there!?

 
If you made it through that analogy, you’re the best.  Ha!  But it so relates to my view on “fish sticks”.  They were so delicious as a kid- you know the frozen variety?  And back then, I could not have cared any less about the ingredients, OR the fish.  Taste good = yes.  With a side of fries please.
 
But as time went on & I made my way into a stage of life where I learned about fish and how many beneficial nutrients it contained, I wanted to make my own!  Where I could control the quality & type of fish used (not “minced random fish”).  
 
So I came up with a concoction of bread crumbs & parmesan cheese & made them work, and they were so good!  But the whole pan frying thing was a pain and I didn’t have the time or patience for it, and they fell off the menu.
 
 
Fast forward to now, and things have changed yet again.  I care about the type and quality of fish I use, but I also care about keeping things Paleo, and largely grain- and dairy-free (and easy). 
 
You all know by now that one of my favorite things to do is to recreate oldie-but-goodie recipes from my past in a Paleo way.  So I did just that:  with the fish sticks!  Because the classic frozen variety that used to be so appealing really just isn’t anymore.
 
 
These turned out SO crispy & delicious, yet are Whole30 compliant and completely Paleo-friendly.  Best part in my book?  No pan-frying, no mess, no breading-falling-off frustration.  They’re just easy, and just super good.  And I hope you enjoy them too!!
Print Recipe

Crispy Baked Salmon Fish Sticks | PALEO, Whole30

Servings: 6
Calories: 139kcal

Ingredients

  • 1/2 lb salmon sliced into strips
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1 tbsp coconut milk
  • drizzle avocado oil
  • pinch sea salt

Optional dipping sauce: dairy-free ranch, spicy mayo, or marina sauce

Instructions

  • Preheat the oven to 450ºF.  Line a baking sheet with parchment paper.
  • In a medium bowl (large enough to fit the pieces of salmon), combine the almond flour, coconut flour, nutritional yeast, salt, and pepper.  In a separate bowl, whisk the egg with coconut milk.
  • Dip the pieces of salmon first into the egg, followed by the flour mixture.  Press the mixture into the fish to form a coating.
  • Place the breaded salmon pieces onto the baking sheet.  Drizzle lightly with avocado oil.
  • Bake for 12 minutes then broil for an additional 3 minutes to brown the tops.
  • Serve hot, sprinkled with additional sea salt and dipped into your favorite sauce.

Notes

  • I found that I liked the mix of coconut and almond flour best for this recipe, but you could also substitute just almond flour in place of the coconut.
  • Nutritional yeast adds a savory, almost cheesy flavor and is so delicious in this recipe!  If you don’t have it, you can replace with an additional 1/3 cup of almond flour.

Nutrition

Calories: 139kcal | Carbohydrates: 6g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 237mg | Fiber: 4g | Sugar: 1g | Iron: 1mg
Filed   appetizers, seafood, snacks, Whole 30