AIP Fish Stick

Prep Time :12 Cook Time :13 Serves 3 to 4


Ingredients

  • 1 5oz bag Jackson's Honest Sweet Potato Chips
  • 1 lb cod, cut into 2-inch sticks
  • 1 1/2 tsp dried oregano
  • 1/2 lemon, juice only
  • 1/4 cup coconut milk

Directions

  1. Preheat oven to 425 degrees. Pulse sweet potato chips in a blender/processor until ground into small pieces (but not flour).  Mix chips and oregano in a shallow bowl.
  2. In a separate shallow bowl, whisk coconut milk and lemon juice with a pinch of salt.
  3. Dip fish sticks in wet ingredients first then roll in sweet potato chips to coat. Lay on a wire rack placed on a rimmed baking sheet (alternatively, you can place them on parchment-lined baking sheet, but the bottom won’t crisp up). Repeat with remaining fish sticks.
  4. Bake for 12-13 minutes until fish sticks can be easily pierced with a fork. Serve with extra lemon juice, a sprinkle of sea salt, and tartar sauce (Paleo) or coconut cream mixed with fresh dill, salt, and pepper (AIP). 

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Recipe Notes

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