Coconut Almond-Crusted Fish Sticks
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I love fried fish, but in an effort to be healthy, I tend to bake my favorite fresh catches. Luckily, I’ve learned that a crunchy crust provides the classic fried texture I crave without the unhealthy effects. Whenever I make a crust, panko is on the ingredient list, and this recipe is no exception, but I kicked things up a notch by adding almond flour and shredded coconut too!
You’ll need about 1 ½ -2 lbs. of thick cod filets from Heinen’s Seafood Department to make this dish. Heinen’s has a great selection of Pacific cod in their fresh seafood case. It is air freighted directly from the icy waters of the Pacific Northwest to Heinen’s stores overnight, which means its the freshest catch you can find!
To create the stick-like shape, I cut off the thin ends of the fish fillets first. Then, I cut them in half vertically, then in half horizontally. Once shaped, rinse the sticks under water and pat dry to ensure all of the excess water is removed.
All that’s left to do is add the crunchy crust with the help of a 3-bowl dredging station.
Simple and satisfying, I guarantee your family will love these DIY fish sticks!
Coconut Almond-Crusted Fish Sticks
Servings: 2-4
Ingredients
For the Fish Sticks
- 1 1/2-2 lbs. fresh cod fillets (2-3 large fillets)
- 1 cup super fine raw almond flour
- 1/2 cup all-purpose flour
- 1 Tbsp. Heinen's cayenne pepper
- 1/2 tsp. salt
- 2 Heinen's cage free egg yolks
- 3/4 cup unsweetened shredded coconut
- 1 cup Heinen's panko bread crumbs
- 1 Tbsp. Heinen's dried parsley
- 1 Tbsp. black pepper
- Chopped fresh parsley, for topping
- Heinen's frozen French fries
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 Tbsp. Heinen's Dijon mustard
- 2 Tbsp. Heinen's capers, chopped
- Juice of ½ lemon
- 1 Tbsp. black pepper
- 1 Tbsp. relish, chopped
- 1 Tbsp. horseradish sauce
Instructions
- Preheat the oven to 400°F. Place a wire rack on a baking tray and set aside.
- Assemble a dredging station using three bowls. Add the almond flour, all purpose flour, cayenne, and salt to the first bowl.
- Lightly beat the egg yolks in the second bowl.
- Add the unsweetened shredded coconut, panko breadcrumbs, dried parsley, and black pepper to the third bowl.
- To shape the fish fillets into sticks, cut off the thin ends of the fish filets first. Then, cut them in half vertically, then in half horizontally.
- Once shaped, rinse the sticks under water and pat dry to ensure all of the excess water is removed.
- One at a time, dip each fish stick into the flour mixture, followed by the egg, followed by the coconut-panko mixture. Be sure to wash your hands after coating each fish stick.
- Line the coated fish sticks on the wire rack. Depending on how many fish sticks you’re making, you may need to bake in two shifts.
- Bake for 25 minutes, or until light golden brown in color.
- Mix together all of the tartar sauce ingredients.
- Top the fish sticks with fresh parsley and serve alongside Heinen’s frozen French fries.
