Claire Corlett

Fish Food, Fish Tanks, and More

Salmon Fish Sticks | Make It Healthy | A Sweet Pea Chef


Hey there, Lacey here with A Sweet Pea Chef. And I am so pumped to share with you, seriously,
my favorite thing to eat right now and that’s these homemade baked salmon fish sticks. These are the best fish sticks I’ve ever had. They’re Paleo, gluten-free, clean-eating,
kid-approved and they go great with a lemon dill Greek yogurt dipping sauce that we’re
gonna make today too. So, let’s get started. So, start by preheating your oven to 450 degrees
Fahrenheit and lining a rimmed baking sheet with some parchment paper. All right, so, to prep our salmon we are gonna
use a skinless fillet and we are gonna slice the fillet into 2-inch by 3-inch slices. Think finger food or what you would normally
want a fish stick size to be. Now, we’re gonna season the fish slices with
sea salt and ground black pepper. So, fish sticks normally have a crispy coating
so we gotta follow that too. But instead of having processed flours and
a bunch of fatty oils, we’re gonna be using a combination of almond meal and chickpea
flour. So, we’re gonna grab three mixing bowls and
in each of the bowls we’re gonna add something different. In the first mixing, bowl we’re gonna add
some almond meal, garlic powder and dried thyme, and then mix all of that together. In the second bowl, we’re gonna add some chickpea
flour also known as garbanzo bean flour. And in the third bowl, we’re gonna add some
eggs and we’re gonna whisk them together until they’re beaten. All right. Now, we’re gonna have an assembly line for
what we’re gonna dip our salmon into to make our crispy coating. So, first we’re gonna grab the salmon and
dip it into our garbanzo bean flour. Then we’re gonna allow all of the excess to
dust off and then we’re going to transfer that into our beaten eggs. Get it completely coated allowing any of that
extra egg to drip off. Finally, we’re gonna transfer that into our
almond meal mixture and get it fully coated. Then transfer that coated piece all the way
over to our prepared baking sheet and repeat with the remaining fish.To make sure that
your hands don’t get coated along with the salmon, I like to separate the wets from the
drys with my hands. So, on my left hand I do the eggs and on my
right hand I do the flours. Now, we’re gonna transfer our fish into the
oven and we’re gonna bake them for about 16-18 minutes. We’re gonna flip them halfway through and
what we’re looking for is for the edges to get coated in a golden-brown color and for
it to start to get crispy. While the fish sticks are baking, we can go
ahead and make our lemon dill Greek yogurt dipping sauce which is super yummy. So, in a large mixing bowl, we’re gonna combine
some plain Greek yogurt, Dijon mustard, lemon juice, dill weed, sea salt, and garlic powder,
and then stir to combine. Then once our fish sticks are ready from the
oven, we’re gonna remove them and then dip them into our tasty dipping sauce for a delicious
adult makeover of a childhood favorite. Thanks so much for watching. I hope you love this recipe and make sure
to check out my baked Parmesan spears for another make it healthy, delicious finger
food to enjoy as well. Thanks so much. I’ll see you next time.

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