Tonight was a huge night.
I made fish sticks.
Waaaaait a second….aren’t fish sticked breaded, deep fried and horrible for you?? And definitely not on the Specific Carb Diet?
Well, yes… BUT THESE BABIES ARE NOT!
Introducing my Keto Fish and Chips!
This was arguably one of the best things I’ve made in a long time. And I know, I know…I say that a lot. But I just love food, and honestly, each meal is better than the next!
So how do these fish sticks get their breading, you may be asking?
Well good question: ALMOND FLOUR!
So not only is that a nutritional powerhouse with protein and fiber, but it ALSO incredibly delicious. You see, when you bake these in the oven, the almonds toast a little bit, giving them this outstanding flavor that’s nutty and warm…with just the subtlest hint of sweetness! Oh my gosh my mouth is watering just thinking about it.
Here’s What You Need: (Serves 2)
1 lb cod, cut into six, 1-inch sticks
1 cup almond flour
1 Tbsp Old Bay Seasoning
2 eggs, beaten
Olive Oil
Dipping Sauce:
2 Tbsp Mayo (that uses avocado oil)
1 tsp Red Chili Paste
1 Sweet Potato, cut into wedges (SCD omit)
Brussels Sprouts, halved
Tools:
2 bowls for breading
2 baking sheets
Nonstick Tin foil
Good Chef’s Knife
Directions:
Preheat oven to 400 degrees.
First, prep all your ingredients. Prepare your “breading station” with two bowls: One with almond flour mixed with the Old Bay, and the other bowl with the egg – beaten with a pinch of salt and pepper. And then next to it, a nonstick tinfoil-covered baking sheet.
Place your sweet potato wedges and brussels sprouts halves on a nonstick-tinfoil lined baking sheet. Toss with EVOO, salt, pepper and red pepper flake (if desired) and bake for 30 minutes at 400 degrees.
Then, bread your cod. I would suggest using tongs and forks, otherwise your hands get super, super caked with the breading mixture.
Start by coating a Cod stick with beaten egg. Transfer to the almond flour mixture. And then place on the baking sheet. Repeat for all fish sticks. Drizzle the fish sticks with EVOO, and bake for 15 minutes, or until the internal temperature reaches 145 degrees.
Serve with your dipping sauce mixture, brussels sprouts and sweet potato “chips”, and be ready for a delectable meal!
Oh my gosh this was SO GOOD!
The combination of that nutty almond flour coating with the sweet, flakey cod — it was outrageously delicious!
And in that dipping sauce — it gives it a little Thai kick that is so delightful.
One thing that I was really hesitant about when I was developing this recipe was worrying that the “breading” would fall right off the fish sticks. But it didn’t!
The eggs act as “glue” and really hold everything together!
Thank you for your support on Patreon!! You make this blog possible 🙂
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***Click to order your copy!
Be sure to check out my affiliate, Audible. Listening to audiobooks while I cook is literally my new favorite thing. And just for you, they’re offering a Free 30-Day Trial Membership. And with this free membership, you’re going to get 2 free audiobooks! Literally. Free. It is the best deal ever. And if for some reason, you decide it’s not for you, you can cancel within those 30 days and it’s zero money out of your pocket, plus, you get to keep the 2 audiobooks. Soooo…it’s pretty much a no brainer. Plus, it’s a free and easy way to support this blog! So thank you!!
STAY CONNECTED!
@beauty.beyond.bones – Instagram
And really quickly, I’ve had several questions concerning my Amazon link (amazon.com/shop/beautybeyondbones) — You do not need to buy one of my specific highlighted products on my page, in order for it to “credit” my account. Any purchases that you search or make from anywhere on Amazon, after first visiting my Amazon page, will credit this blog and help support this blog ministry! Thank you!
11 responses to “FISH AND CHIPS (The Keto Way — OMG!)”
This sounds so delicious! 🙂
Thank you Lina! Oh my goodness, this was the best thing I’ve had in a while! Hugs and love xox
Now that is an idea that needs to be tried out by me. Never thought of using almond flour.
Sounds like a delicious twist to an old favorite!
That looks delish too! You are just hitting it out of the park with these recipes! I need to use cod more often. I make salmon a lot though. I should try to sneak this in on one of the upcoming Fridays!
Look like the taste would be titillating
thank you! oh my gosh it was so delicious! Hugs and love xox
Me like fish sticks.
Another great recipe added to my recipe box!! Hugs to you Caralyn for sharing!
I love cod! This sounds and looks wonderful. I usually dip my fish in brown rice flour, and fry it in extra virgin olive oil, which gives it a nice crisp crust that is so delicious. I am anxious to try the almond flour and baking it. I am wondering how you drizzle the olive oil over the fish? Can you explain that?
Hi Delores! oooh – that sounds like a great preparation method! I have some cod in the fridge…i may have to give this a go tonight! 🙂 Yes – so once the fish is coated in the almond flour and on the pan, I just poured a tiny little bit (about 1/4 tsp each piece) over top….if I had my olive oil mister, I would have spritzed the filets, but alas, it didn’t make the move. I just find that a little bit of oil allows the almond flour to brown up nicely.