25 min 2
Lemon Parmesan Crusted Fish Sticks
One of my favorite dinners as a kid was fish sticks dipped in ketchup, while watching cartoons with my cousins. My ode to those TV dinners? These crispy, flaky fish sticks that have evolved into adult-friendly dippables. I like to offer Homemade Champagne Ketchup and/or Lemon-Dill Tartar Sauce on the side.
Extra-virgin olive oil
1 large free-range egg
½ cup crushed pork rinds, preferably crushed fine in a blender or food processor
¼ cup grated organic Parmesan cheese
1 tablespoon almond flour
1 teaspoon lemon pepper seasoning or Cajun seasoning
4 tilapia or cod fillets, rinsed, patted dry, and cut into 1-by-4-inch strips
Directions Preparing:10 minCooking:15 min
Step 1Preheat the oven to 400°F.
Step 2Line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet and lightly grease it with a little olive oil.
Step 3In a small bowl, lightly beat the egg.
Step 4In another small bowl, combine the crushed pork rinds, Parmesan cheese, almond flour, and lemon pepper seasoning.
Step 5Dip each fish strip into the beaten egg, then into the dry mix, then place on the rack over the baking sheet.
Step 6Bake the fish sticks for 15 minutes. Serve hot with your favorite dipping sauce.
Nutrition Facts (per serving of 2)