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Gluten Free Dairy Free Almond Crusted Fish Sticks

adapted by Angela Litzinger from Elana at http://www.elanaspantry.com/fish-sticks/
Servings 6


  • 1 1/2 pounds firm white fish such as cod snapper or tilapia
  • 1 tablespoon Italian seasoning or Bay seasoning optional
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3 large eggs whisked
  • 1 1/2 cups finely ground blanched almond flour
  • 3/4 cups oil for frying


  • Rinse fish in cold water. Cut fish into 1" x 5" pieces, removing any bones. Season with salt and pepper. Put whisked eggs into a rimmed dish. Put almond flour in another rimmed dish, mixing in Italian or Bay seasoning, if using.
  • Heat a few tablespoons of oil at a time, as needed, in a skillet over medium high heat. Working with just a few pieces of fish at a time so as not to over-crowd the pan, dip fish in egg, then almond flour. Cook fish sticks for a few minutes on each side, until well browned, flipping fish to each side as needed to cook through. When all sides are browned, set fish sticks on a plate lined with a paper towed to drain. Allow to cool completely. Divide and place into indicated number of freezer safe containers with wax paper between layers, cover and freeze.
  • To serve: Thaw. Warm in an oven until heated through and crispy.