Paleo Air-Fryer Fish Sticks

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5 from 2 votes

Prep Time10

Cook Time30

Total Time40

Servings:

Author: Lexi

Ingredients

1-1/2 pound cod or other white fish
1/2 cup tapioca starch
2 eggs
1 cup almond flour
1-1/2 teaspoon dried dill
1-1/2 teaspoon onion powder
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1/2 teaspoon mustard powder
2 tablespoons avocado oil
avocado oil spray

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

Instructions

Pre-heat air fryer to 390ºF.
Pat fish dry with paper towel and season with a pinch of salt and pepper.
Cut into small fish sticks, about 1/2" x 1/2" x 2". (See note)
In a medium bowl place tapioca starch. In a second medium bowl whisk eggs.
In a large bowl, whisk almond flour, dill, onion powder, salt, pepper and mustard powder.
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.
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.
Fry for 11 minutes, delicately flipping once at 5 minutes.
Meanwhile make tartar sauce by combining all ingredients in a medium bowl. Set aside.
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.
Serve immediately with tartar sauce or cool completely before freezing.

Notes

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.

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:

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.

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.

Nutrition