Cajun Blackened Fish

Paleo Air-Fryer Fish Sticks

These Air-Fryer Fish Sticks are a great update on the traditional store-bought frozen fish we all hate-to-love! While that version usually has a long list of foreign ingredients, our gluten-free version is made with tapioca and almond flour and cooked in an air-fryer! They’re paleo, kid-friendly, and they reheat well so you can make them in a big batch for a quick lunch or dinner anytime.

how long do you cook fish sticks in the air fryer

Paleo Air-Fryer Fish Sticks

By now many kids have returned to school and adults are starting to get back in to normal routines as summer rolls to a close. I know that an easy lunch or dinner is just what this time calls for! We busted out our (still-new-to-us) air fryer to remake a classic: Fish Sticks! We of course made them gluten-free, with a short list of ingredients you can pronounce and included a tasty side of tartar sauce to go with it.

how long does it take to cook fish in the air fryer

Admittedly, we had to test this recipe MANY times. We loved the idea of skipping the deep fat fry on these (though we aren’t afraid of fat over here!). Deep frying can use a lot of oil and we will always take the opportunity to experiment with our air-fryer, but we still wanted it to be crisp. Because fish holds so much moisture the fish needs to be cut somewhat small, or similar in size to store-bought fish sticks, about 1/2″ by 1/2″ by 2″. Fish of course isn’t uniform, so you will have some pieces that are slightly different so you don’t waste any fish pieces, but try to keep most pieces about that size.

We also found that we needed bit more oil than we typically use in the air-fryer. We added two tablespoons to the bottom of the basket, and then additionally sprayed the basket and breaded fish with avocado oil. As always, we love using avocado oil because of its nutritional benefit and its high-smoke point, but feel free to use whatever oil you normally do.

How Long Does it Take To Cook Fish in the Air Fryer

We cooked our fish sticks for a total of 11 minutes at 390ºF, flipping after the first 5 minutes. Fish should be cooked to an internal temperature of 145º F. Take care not to overcook the fish as it becomes too flaky and delicate and it can break.

how do you cook fish in the air fryer

Best part about these fish sticks? They held up well in the freezer and were great when reheated. We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored. If you want, you can make a larger batch and freeze for a future quick lunch or dinner.

They must be frozen individually first so they don’t stick together. Simply place them on a plate or sheet pan with plenty of space in between. Once frozen you can place in a storage container or bag until ready to use. We reheated ours in a toaster oven and have included the instructions in the notes of the recipe.

Air fryer fish sticks

Let’s also talk about the AIR FRYER!

  • I have this one and I really like it, but one thing to keep in mind is despite the large size of the appliance,  you can’t overcrowd the food you are frying so you have to cook in batches.
  • It’s not a small appliance, so make sure you have space for it!
  • I am really excited about the air fryer! It cooks things SO well. Really, I am super impressed with it and excited to make my chicken tenders and chicken nuggets in it moving forward!

If you like this fish recipe, check out these others:

Air-Fryer Fish Sticks

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 2

Ingredients

For Tartar Sauce

  • 1/3 cup avocado oil mayo
  • 1 tablespoon dill relish
  • 1 tablespoon chopped fresh or dried herbs (dill, parsley, scallions are great here)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Directions

  1. Pre-heat air fryer to 390ºF.
  2. Pat fish dry with paper towel and season with a pinch of salt and pepper.
  3. Cut into small fish sticks, about 1/2" x 1/2" x 2". (See note)
  4. In a medium bowl place tapioca starch. In a second medium bowl whisk eggs.
  5. In a large bowl, whisk almond flour, dill, onion powder, salt, pepper and mustard powder.
  6. Dip the sliced fish into the tapioca, shaking off any excess, then into the egg, then dredge in flour mixture. Repeat until all fish is coated.
  7. Add the avocado oil to the basket and then spray the air fryer basket generously with avocado spray, and place as many fish sticks in the basket that will fit with plenty of space in between. Spray fish sticks with additional avocado spray to lightly coat.
  8. Fry for 11 minutes, delicately flipping once at 5 minutes. 
  9. Meanwhile make tartar sauce by  combining all ingredients in a medium bowl. Set aside.
  10. Repeat with remaining fish until they have all been cooked through to reach an internal temperature of 145ºF. Be careful not to overcook or the fish will fall apart.
  11. Serve immediately with tartar sauce or cool completely before freezing.

Recipe Notes

  1. During the testing of this recipe we found that the larger the fish stick, the less crunchy it was, due to the high moisture content of the fish. Cutting them small enough, and of equal size assures for a crispy exterior.
  2. We love how well these froze! Please follow the instructions below to freeze and reheat your fish sticks.We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored.

To Freeze and Reheat:

  1. Cool down completely before freezing. To freeze first place on a plate, without letting any of the fish sticks touch. This will allow them to freeze individually so they don't get broken when you try to take them out. Once completely frozen place in storage container or bag.
  2. When ready to eat, pre-heat a toaster oven or regular oven to 400 degrees. Place on parchment lined baking sheet and reheat for 7-10 minutes. The fish should be crispy again and fully heated through.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Fish and Chips

These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

Paleo Fish and Chips

Paleo Fish and Chips

I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

Paleo Fish and Chips

Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

How to Make Crispy Oven Baked Fries

If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

  1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
  2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
  3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
  4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

Paleo Fish and Chips

Want other summer seafood favorites? Try these recipes:

 

Gluten-Free Fish and Chips

Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Serves 4

Ingredients

For the "Chips"

  • 2 large russet potatoes, peeled and cut into 1/2" strips 
  • 2 teaspoons oil (we like avocado for high heat cooking)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Fried Fish

  • 1-1/2 lbs. white flesh fish, such as cod
  • 2 teaspoons fine sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup tapioca starch
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 3 cups avocado oil, more if needed, for frying

For Homemade Tartar Sauce

Directions

  1. Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
  2. Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
  3. Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
  4. Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
  6. Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
  7. When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
  8. Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
  9. Make tartar sauce by combining all ingredients in a small bowl.
  10. Serve fish and chips immediately with tartar sauce.

Recipe Notes

  1. For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
  2. Serve with coleslaw and pickles!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

Salmon and Veggies En Papillote (In Parchment Paper Packs!) - Lexi's Clean Kitchen #salmon #dinner #easy

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean KitchenSalmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean Kitchen

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen

Want to see exactly how to wrap them up? Watch here:

Salmon and Veggies In Parchment (en papillotte)

Like this recipe? Try these other seafood dishes!

Salmon Baked In Parchment Paper

Prep Time 10 minutes Cook Time 18 minutes Total Time 0:28 Serves 4

Ingredients

Directions

  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Crabmeat Stuffed Encrusted Cod

Good morning, and happy Savory Sunday! Lately I am all about those simple yet sophisticated seafood dinners {like my Easy Cioppino Stew} that are easy enough for a weeknight and exciting enough to wow your guests on the weekends. This crabmeat stuffed encrusted cod is right up that alley. 

SAVORY SUNDAYS
Crabmeat Stuffed Encrusted Cod

Crabmeat Stuffed Encrusted Cod

Crabmeat Stuffed Encrusted Cod
Yields 4
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Crab meat stuffing
  1. 1 love garlic, crushed
  2. 1 tsp extra-virgin olive oil
  3. 3 cups diced mushrooms
  4. 2 cups diced celery
  5. 6 oz. fresh crab or I like this one
  6. 3 tbsp homemade mayo
  7. Himalayan sea salt, to taste
  8. Freshly ground pepper, to taste
  9. Dash cayenne pepper
  10. Juice of 1/2 lemon
Everything else
  1. 1 lb. cod
  2. 1/2 cup almond meal
  3. 1 tbsp grass-fed butter
  4. Dash himalayan sea salt
Instructions
  1. 1. Make the stuffing: in a large sauté pan, combine garlic and oil and sauté for 1 minute
  2. 2. Add in diced celery and mushrooms and let cook until celery is translucent and mushrooms cook down (about 5-7 minutes), stirring occasionally
  3. 3. Remove from heat, add in crab, homemade mayo, cayenne, lemon and salt and pepper to taste; set aside
  4. 3. Preheat oven to 350 and grease a lined pan (I grease with grass-fed butter for this dish)
  5. 4. Cut cod into 4 pieces
  6. 5. Place a spoonful of stuffing into the center of the cod, roll the cod up carefully and place facedown with the opening facedown
  7. 6. Make your encrusted topping by melting butter and mixing it into into the almond meal, add a dash of salt and spoon a bit onto each piece of cod
  8. 6. Bake for 15 minutes until the cod is white and slightly flakey to touch
  9. 7. Serve with extra lemon
Notes
  1. Enjoy leftover crab stuffing as stuffed mushrooms or a salad topper!
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Crabmeat Stuffed Encrusted Cod

Crabmeat Stuffed Encrusted Cod

Easy Cioppino Stew

Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

SAVORY SUNDAYS

I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

Easy Cioppino Stew

Easy Cioppino Stew

Easy Cioppino Stew
Serves 4
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Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Ingredients
  1. 1 or 2 organic chicken chorizo links, removed from casing and finely diced/ground
  2. 1/2 lb. fresh fish (cod, wild salmon- up to you!)
  3. 2 cups fresh bay scallops
  4. 15 pre-cooked shrimp (wash and remove tails)
  5. 1 15 oz. can organic diced tomatoes
  6. 2 cups chicken stock
  7. 1 tbsp parsley
  8. 1 full lemon
  9. 1/4 cup tomato paste
  10. 1 onion, sliced
  11. 2 garlic cloves, crushed
  12. 1 tbsp extra-virgin olive oil
  13. 1 tbsp fresh basil
  14. 1 tbsp Italian Seasoning
  15. Optional: 1/2 tbsp Red pepper flakes
  16. Freshly cracked pepper, to taste
  17. Himalaya sea salt, to taste
Instructions
  1. 1. In a saucepan saute garlic and oil
  2. 2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often
  3. 3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally
  4. 4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning
  5. 5. Bring to a boil then reduce heat and let summer for 15 minutes
  6. 6. Taste and adjust spices as desired, serve hot
Notes
  1. - I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  2. - If seafood is frozen, thaw before placing in the pan
Nutritional Information
  1. Servings: 4 generous bowls
  2. Amount Per Serving: 1
  3. Calories: 224g
  4. Fat 6g
  5. Carbs 11g
  6. protein 28g
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Easy-Seafood-Stew3

Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

Easy Cioppino Stew

Prep Time 5 min Cook Time 25 hr Total Time 1:05

Ingredients

Directions

1. In a saucepan saute garlic and oil

2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

5. Bring to a boil then reduce heat and let summer for 15 minutes

6. Taste and adjust spices as desired, serve hot

Recipe Notes

  • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  • *If seafood is frozen, thaw before placing in the pan
  • *Servings: 4 generous bowls
  • *Amount Per Serving: 1
  • *Calories: 224g
  • *Fat 6g
  • *Carbs 11g
  • *protein 28g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!