Author adapted by Angela Litzinger from Elana at http://www.elanaspantry.com/fish-sticks/
1 1/2poundsfirm white fishsuch as cod snapper or tilapia
1tablespoonItalian seasoning or Bay seasoningoptional
3/4teaspoonground black pepper
1 1/2cupsfinely ground blanched almond flour
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.
Gluten Free Dairy Free Almond Crusted Fish Sticks —https://angelaskitchen.com/2011/09/01/gluten-free-dairy-free-almond-crusted-fish-sticks/