Gluten Free Fish Sticks

4.58 from 45 ratings

These Gluten Free Fish Sticks, made with fresh fish, are the perfect meal for Fish Friday’s. They’re crispy, crunchy, kid (and adult) friendly, they’re easy to make and they’re a better option than the super processed store-bought version.

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 8

By: Sharon Lachendro

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Ingredients

2 lb. Alaskan Cod fillets I used the loin cut*
2 1/2 C gluten-free breadcrumbs plain
1/2 C gluten-free all-purpose flour
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp paprika
3 eggs
1/4 C milk
canola oil for frying
salt
pepper

Instructions

Preheat oven to 200 degrees.
Cut the cod into 3x1 inch strips (think classic fish stick shape) and season with salt and pepper. Set aside while setting up the dredging station.
Add flour to a small bowl and set aside.
In a medium size bowl, combine the breadcrumbs, garlic powder, onion powder and paprika. Mix well.
In a third bowl, whisk together the eggs and milk.
To dredge, dip the Alaskan cod into the flour, then the egg mixture and finally the breadcrumbs. Set the dredged fish sticks on a plate while finishing the rest.
Heat 1/4-1/2 inch of canola oil in a heavy bottomed skillet over medium heat. When hot, fry the fish in batches for about 3-5 minutes TOTAL, flipping once halfway through for even browning and cooking.
When the fish is done, remove it from the pan and place on a paper towel lined plate to soak up any excess oil. Place the fish on a sheet pan in the oven at 200 degrees to keep it hot while the remaining fish cooks. Serve hot.

Notes

You can use more or less fish, just adjust the amount of dredging ingredients as necessary. [br][br]I freeze leftovers in a freezer bag and reheat on a baking sheet in a 425 oven for 15-20 minutes.