Ate these growing up and so glad I found a low carb version that I like!

Fish sticks, commonly known as fish fingers across the pond, are a beloved treat in many households, typically enjoyed by children and adults alike. Originating from the United Kingdom in the 1950s, this dish quickly became a global comfort food. My recipe offers a low-carb alternative to traditional breaded fish sticks, making use of almond flour and Parmesan to keep things light yet flavorful. This adaptation is perfect for those watching their carbohydrate intake or anyone looking to try a healthier version of this classic dish.

These crispy low-carb fish sticks pair beautifully with a side of zesty coleslaw or a fresh green salad to keep the meal light and balanced. For dipping, consider a homemade tartar sauce or a squeeze of fresh lemon to enhance the flavors. If you’re feeling a bit more indulgent, a side of sweet potato fries can be a delightful companion.

Servings: 4

1 lb cod or any white fish fillet, cut into 1-inch strips
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a shallow dish, combine the almond flour, grated Parmesan, garlic powder, paprika, salt, and black pepper.

3. In another shallow dish, beat the eggs.

4. Dip each fish strip into the beaten eggs, then dredge in the almond flour mixture, making sure each piece is well coated.

5. Arrange the coated fish strips on the prepared baking sheet.

6. Bake in the preheated oven for 12 to 15 minutes or until the fish is cooked through and the coating is golden and crispy.

7. Serve hot with your choice of sides and dips.

For a different take on the seasoning, try adding some dried dill or lemon zest to the almond flour mixture for a hint of freshness. If you’re looking to avoid dairy, you can omit the Parmesan and use nutritional yeast for a similar flavor profile. Additionally, experimenting with different types of fish like salmon or halibut can make this dish even more exciting.