Gluten Free Coconut Fish Sticks Recipe

by Carol Kicinski on September 13, 2012

Post image for Gluten Free Coconut Fish Sticks Recipe Growing up I very rarely ate prepared frozen foods. We sat down to dinner for a freshly cooked, lovingly prepared meal every night. The exception was on nights when my parents went out and we were treated to T.V. dinners, chicken pot pies and fish sticks. Oh how I loved those nights! I particularly loved the fish sticks.

These days I don’t particularly want to eat frozen prepared food but I still like fish sticks. It’s just that nowadays I like my fish sticks with a little more pizazz than the frozen ones we had on my parent’s date night.

With 5 ingredients (and I do mean 5!) and about 30 minutes you can whip up these toasty, coconut crusted gluten free fish sticks that I am sure your family will love. And by the way, those 5 ingredients even include a simple but amazing sauce.  The sauce is ready in like 30 seconds; just stir together some mayonaise and San J Gluten Free Tamari.  Simply.  Amazing.  Simply Amazing!

Steam up some carrot sticks or broccoli (which also tastes really great with the sauce) add a little salad and maybe some mashed potatoes or rice and you have a well-rounded, kid (and adult) friendly meal on the table in not too much longer than it would take to cook up a try of frozen fish sticks.

And trust me; these will taste so much better!

Gluten Free Coconut Fish Sticks

Gluten Free Coconut Fish Sticks Recipe


1 ½ pounds tilapia filets
¼ cup plus 1 teaspoon San J Gluten Free Tamari
1 large egg
2½ cups coconut flakes
½ cup mayonnaise


Position oven racks in the top and bottom third of the oven and preheat to 400 degrees. Line two baking sheets with foil and spray generously with gluten free, non-stick cooking spray.

Cut the tilapia filets in half lengthwise down the center line. Half again lengthwise then cut in half crosswise.

Beat the egg in a shallow bowl with 1 teaspoon San J Gluten Free Tamari. Place the coconut flakes on a plate.

Dip the strips of fish into the egg, shaking off the excess then into the coconut, pressing to adhere. Place on the prepared baking sheets and spray lightly with cooking spray. Bake until golden brown and the fish feels firm to the touch, 15 – 20 minutes, rotating the baking sheets from top to bottom halfway through.

Whisk the remaining ¼ cup San J Gluten Free Tamari with the mayonnaise. Serve the fish sticks with the sauce.


A gluten free recipe that serves 4.

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Categories:    Main Dishes
  • Beth @ Tasty Yummies

    These look so amazingly delicious! I have a serious obsession with coconut these days so this is perfect.
    We didn’t eat frozen meals growing up either my parents made fresh and homemade meals every night, but when I would babysit for a particular family that lived on frozen and prepared meals, for some reason I would get excited about eating some of that stuff. It was fun seeing how the other side lived. haha

    • Carol Kicinski

      I know, it is so funny how excited we would get as kids to eat frozen food :) Enjoy!

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  • Jen

    Oh, these look so good—I can’t wait to try them!

  • improvisingfood

    Loog yummy. I;ll try it for sure thanks!

    • Carol Kicinski

      Thank you!

  • InTolerant Chef

    What a better choice than any pre made frozen ones indeed! yummo!

    • Carol Kicinski

      Yep, much more yummo than the frozen ones!

  • Lynne H.

    Yes, I remember when my Mother made the frozen fish sticks and we thought they were great. I can’t wait to make these this week. I love tilapia and coconut and the sauce sounds great!!! Thank you, they look yummy.

    • Carol Kicinski

      Thanks Lynne, enjoy!

      • Lynne H.

        I made them tonite – absolutely wonderful!! I used vegenaise, rolled them in coconut, sprinkled a little paprika on top and then sprayed them. Served them with sweet/sour sauce on side, little red potatoes and carrots and had blueberry/pecan muffins for dessert. WOW – what a meal. Thank you so much – everyone at work wants this recipe!!

        • Carol Kicinski

          Thanks for reporting back Lynne. You dinner sounds wonderful. I am so happy everyone enjoyed this recipe.

  • Connie

    how would this recipe work with Vegenaise and egg substitute as I have both egg and dairy intolerances?

    • Carol Kicinski

      It would work perfect! In fact no need for egg substitute, coat the fish in some vegenaise them roll in the coconut – delish!

  • Donna

    I can’t wait to make these for my kids! I am sure my husband and I will love them too!

    • Carol Kicinski

      Thanks Donna, enjoy!

  • Gina

    These sound so much better than frozen fish sticks!

    • Carol Kicinski

      I so agree!

  • Billie

    I love receiving your emails!!! I used to love fish sticks and also very seldom ate anything not fresh. I was excited to see this recipe in the title….. BUT I cannot have any soy – substitutes??
    Thanks for the helpful, motivating (I don’t like to cook), information you send to us!
    Billie (Oregon)

    • Carol Kicinski

      Hi Billie, thank you so much! Coconut aminos are a great soy free substitute as are Braggs liguid aminos. Both you should be able to get at the heatlh food store. Enjoy!

  • jane

    Thanks for this recipe. The last few days i have been opening my eyes up to so many new cooking ideas (at hubby’s demands!), and this looks well worth a try! And i agree with Gina – much better than frozen sticks! :-)

    • Carol Kicinski

      Enjoy Jane (and your hubby too)!

  • Pam

    Hi, this is my first visit to your website and the coconut fish sticks sound great. Unfortunately I can’t have mayo, any ideas? Thanks for your help

  • CarolKicinski

    Is it because of the eggs? If so, then use vegan mayo – I really like Vegenaise.

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