Growing up, fish stick day at school was one of my favorite lunch days! I don’t even know if kids my age liked fish at the time, but all that meant was more for me, so I was happy being the odd man out.
We eat fish about 3 times a week, so I always like to change up my fish game every now and then. I make these all the time using whatever crumbs I have lying around, but this time decided to blend up one of my favorite gluten-free crackers and they worked like a charm.
My favorite type of fish to use for these is cod, but any white fish would well well. Pair them with some oven baked French fries for the ultimate finger food extravaganza!
Dipping sauces are highly encouraged, so I included one of my favorites to pair with these- lemon garlic aioli. These are best eaten fresh, but can be prepped ahead of time and frozen once cooked for up to 2 months.
I know you guys will love them, and can’t wait to hear what you think.
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Gluten-free Baked Fish Sticks
Ingredients
- 1 lb cod, or any white fish
- 2 cups gluten-free panko or breadcrumbs
- 1 egg, whisked
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1-2 tbsp olive oil, or cooking spray
Lemon Garlic Aioli
- 3 tbsp mayo, I like using avocado oil mayo
- 1 tbsp freshly squeezed lemon
- 1 clove garlic, crushed
- 1 tsp dried parsley
- Salt & pepper to taste
Directions
- Preheat oven to 375 F.
- Slice your fish into 2″ strips. Dip each piece in the whisked egg, followed by the crumbs.
- Line the fish up in a parchment lined baking tray. Drizzle or spray with cooking oil.
- Bake for 25 minutes, flipping halfway through.
- Mix together aioli ingredients in a small bowl, and serve fresh with the fish!
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