Our Paleo Family

Paleo Fish Sticks (AIP option)

Last week I did a show on Facebook all about following the Paleo diet on a budget. One of the recipes I made was fish sticks with canned wild caught salmon. My doctor wants me to eat wild salmon two to three times a week and we simply can’t afford that if it’s fresh salmon. But canned salmon works great, makes a tasty dinner and it’s C-H-E-A-P!

This recipe has a lot of possible variations:

  • you need to add a vegetable to the fish mix to keep it moist, but you can use squash, mushrooms, onions, or carrots
  • tuna works just as well as salmon, but salmon has more omega-3s
  • you can bake these as I’ve instructed below or you can fry them in about a quarter inch of oil in a non-stick pan (use palm shortening, lard or avocado oil)
  • to make AIP, don’t use any almond flour and use all cassava and arrowroot

Lots of choices and all very tasty. If you have fish haters in your family, try this recipe on them.

My husband and I love these with tartar sauce (homemade mayonnaise + pickle relish + Old Bay Seasoning), my kids like them with ketchup or BBQ sauce, I’ve heard of other kids eating them with honey mustard.

Oh, and if you want to watch that Facebook Live show, it’s up on Facebook.com/KidCasts. Check it out! I’ll be doing another show later this week with easy recipes you can make with your kids that use produce that’s in season right now. I’ll send out a quick note when I have the exact day and time.

Enjoy!

Paleo Fish Sticks
Print Recipe
Baked or fried, these are a delicious, cheap and easy way to meet your fish quota for the week!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Paleo Fish Sticks
Print Recipe
Baked or fried, these are a delicious, cheap and easy way to meet your fish quota for the week!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare a large, rimmed baking pan by covering with parchment paper or non-stick foil. Spray with coconut oil spray.
  3. Using the shredding disk on your food processor, shred squash. Now switch to the mixing blade and add all other ingredients (not breading ingredients). Pulse a few times. Scrape down sides and pulse again until well blended.
  4. Combine breading ingredients in a shallow pan. Using your hands, form fish mixture into nugget or fish stick shapes and dredge delicately in breading. Mixture should be soft, but still firm enough that you can form a shape. If it's too loose to hold its shape, add more flour (almond, arrowroot or cassava) a little at a time until you get the right consistency.
  5. Place each fish stick or nugget on the prepared pan with a little space between each one. When you've made all your sticks, spray tops with more oil. Bake for 10-12 minutes, until nice and brown on bottom. Flip and bake 10-12 minutes more. Serve hot!
Recipe Notes

I love to make a double batch and serve one for dinner and freeze the other. Pop them out of the freezer and into a 350 degree oven for about 10 minutes for a quick and healthy lunch.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *