Quick and Easy Gluten Free Fish Sticks with Kid Friendly French Dipping Sauce
The ultimate kid friendly fish prep! Crispy, flavorful and gluten free!
Servings: 6 servings
Ingredients
FISH STICKS:
- 3 wild caught cod fillets sliced into strips (I use Costco's wild caught cod)
- 1/4 cup potato starch
and 1/4 cup white rice flour
coconut flour
if you are grain free whisked in a small bowl for the dredge
- 1 egg whisked in a small bowl for the egg wash
- 1/4 cup potato starch
whisked in a bowl for the breading
- 2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
CREAMY FRENCH DIPPING SAUCE:
- 1/4 cup olive oil
- 2 TB white wine vinegar
- 3 TB organic ketchup
- 2 TB whole sour cream or yogurt if you are dairy free just leave this out and it is still really good! Coconut yogurt would work too
- 1 TB raw honey
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp sea salt
Instructions
- Pre-heat the oven to 450 degrees.
- Place the bowls to prep the fish sticks in a row. Put the dredge first, then the egg wash, and then the breading bowl. Add the seasonings to the breading bowl and whisk in.
- Dip a fish strip in the dredge, coating it on all sides with the flour, then into the egg wash, and then into the breading mixture. Place the fish strip on a Silpat or parchment paper lined baking sheet. Do this with all of the fish strips.
- Bake the coated fish sticks in a 450 degree oven for 10 minutes. Then take them out, flip them over, and bake another 12 minutes until they are golden and the fish is cooked/flaky on the inside.
- While the fish is baking, you can make the dipping sauce. Simply put all the ingredients for the sauce in a pint jar and use an immersion blender to emulsify the oil into the dip - it will get nice and creamy. If you don't have an immersion blender you can whisk the oil in to emulsify, or use the drip spout on your food processor to slowly add the oil in.