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 parents’ 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 mayonnaise 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 tray of frozen fish sticks.
And trust me; these will taste so much better!
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.
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