Oven-Baked Fish Sticks with Tartar Sauce
Ingredients
For the Fish
- 1/4 cup cassava flour or brown rice flour
- 1 teaspoon paprika
- 1 large egg
- 3/4 cup gluten-free breadcrumbs preferably homemade*
- 1 pound wild halibut (or any other white fish) cut into "sticks"
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh black pepper
- Grated zest of 1 lemon (reserve lemon for another recipe or slice up into wedges and serve with the fish)
For the Tartar Sauce
- 1/2 cup chopped Bubbies pickles (these are naturally-fermented vs brined in vinegar) you can use regular pickles if you can't find Bubbies
- 2 tablespoons chopped capers
- 1 tablespoon chopped fresh parsley
- 1/2 cup regular mayo
- A few dashes of Tabasco sauce
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Set up your breading station: On a plate combine the flour and paprika. Crack the egg into a shallow bowl and beat with a fork. Put the breadcrumbs on another plate.
- Cut your fish fillets into strips about 1-1/2 inches wide. Season the fish with salt and pepper and sprinkle with the lemon zest.
- Lightly coat each fish strip with flour, then dip into the egg (shake off the excess) before dredging in the breadcrumbs. Place on the parchment-linked baking sheet and repeat with the other fish strips until done.
- Place into the oven and set the timer for 18 minutes. While the fish bakes make the tartar sauce. Combine all the tartar sauce ingredients in a small bowl. Store in the fridge until the fish is done.
Notes
*Homemade Gluten-Free Breadcrumbs: Save the heels (or "end pieces") from your gluten-free bread to make your own breadcrumbs (or croutons). Store bread heels in your freezer in a freezer-safe container until you have enough bread to make your breadcrumbs. Defrost bread heels and cut into cubes. Place on a baking sheet and toast in 300 degree oven for about 25-30 minutes or until lightly toasted. Once cooled and dried out, whizz in your food processor and store in your freezer.