Picky eater? – feed them these fish sticks. You will laugh in the face of pickiness once more!! Or make these for yourself and don’t share with said picky eater.
I’m clearly kidding, you should always share… especially when it’s this good and this easy to make! I’ve been on a mission for 2 months. Come up with a recipe for fish that Dave will enjoy. He tells me all the time, “I really should eat more fish” but then when I suggest something he gives me a face “Meh, I really don’t like fish”. I knew I would need to use a pretty neutral fish… salmon would be out of the question. I made mahi mahi on vacation and he tolerated it (it was covered in lemon and thyme and was indeed fantastic, but not sure he loved it). Enter my latest creation!
I bought a package of “cod pieces” from Trader Joes the other day, cod is relatively inexpensive compared to mahi or salmon. I figured if this recipe didn’t work out, I wouldn’t be out too much money. Well now that is just an added bonus that my new favorite way to have fish is also super cheap and easy!
Before I talk your head off about the fish sticks, I wanted to tell ya’ll about my evening at yoga with Dave (as promised)! I’ve been neglecting my practice lately, and holy cow y’all I needed it!
I went to my favorite yoga studio (Charlotte Family Yoga if you live around here) for the late night class. It was an amazing atmosphere, the lights dimmed and the heat on high. We worked through some hip and shoulder opening moves – exactly where I was having tightness and issues. Honestly the only way I got through my practice today was just letting my mind go and breathing through each move. Dave was in the back of the room and I was just praying that he liked class as much as I did – I want this to be our new Monday night tradition. I was even more excited because Dave and I both had new yoga mats from Zen Active to use!
I’ve been in need of a new mat for awhile and this one is awesome! It met all my needs! The mat has high density foam (which I really wasn’t sure of at first, but oh my gosh it’s amazing!) The high density foam kept me from falling out of poses when I started to tire, as I had something to anchor into. We were in a 3 point stance and I was able to feel really secure instead of slipping and sliding around. I was able to get into my warrior positions without worrying about falling off the back of the mat because it’s extra long! I’m 5’8″ and have pretty open hips so I barely fit on a normal sized mat. Its eco-friendly and seems extremely durable. So excited to keep using this! If you’re in need of a new mat, I highly recommend Zen Active!
Crispy Quinoa Fish Sticks
Secret ingredient: quinoa! I was getting my coating together on Sunday night, going through my mental check list: Almond meal for texture, coconut flour to help make sure all the breading would stick to the fish, seasoning (hello roasted garlic seasoning and garlic and herb Mrs. Dash -> you make everything delicious).
I had the breading in the dish and it just looked like it was missing something. I wanted more texture, something to take this to the next level. I almost settled on adding finely chopped pecans to the mix when I remembered I had left over quinoa in the fridge from when I made this amazing peanut butter pie.
So glad I did – the coating was exactly what I envisioned. Crispy outside, light fish on the inside that still had texture (no mealy fish here!). What an awesome way to eat fish. And guess what – I got a text from Dave this morning – “The fish you made last night really was good!” SUCCESS PEOPLE! Haha – He’s a doll. 🙂
Anyway here is the basic recipe, feel free to play with the spices as you wish! Some cayenne pepper would be awesome – or dip these bad boys in sriracha for some heat – you won’t hate it.
- 1 lb. cod pieces, defrosted
- ¼ cup cooked quinoa
- ¼ cup almond meal
- 2 tbs coconut flour
- 1 tbs. roasted garlic seasoning
- 1 tsp garlic and herb seasoning
- 2 egg whites
- 2 tbs. water
- Juice from ½ a lemon (optional)
- Make a wet station and a dry station for your fish.
- Combine the wet ingredients in a shallow dish and the dry ingredients in a separate shallow dish.
- Coat fish in the wet ingredients first, making sure to shake off any excess liquid before adding to the dry ingredients.
- Gently press down in the dry ingredients making sure that all sides are covered.
- Place on a lightly sprayed cookie sheet.
- Bake for 15 minutes at 375. Turn oven to 400 and bake an additional 5 minutes until lightly browned. Serve immediately because these babies are so good hot out of the oven!