Crispy Crusted Fish Sticks
Try these crunchy, delicious, gluten free fish sticks. With a crunchy crust made up of corn flake crumbles, almond flour, nutritional yeast and seasoning. And a zesty caper mayo dipping sauce.
Equipment
- Air Fryer
Ingredients
- Cooking spray
- 1/2 Cup Corn flake Crumbs
- 1/4 Cup Almond Flour
- 1/4 Cup Nutritional Yeast
- 1 1/2 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Dry Mustard
- 1/2 Tsp Salt and Pepper
- ½ Cup Egg Whites
- 1 Lbs Tilapia or Mild White Fish Cut into slices
Caper Dipping Sauce
- 1/2 Cup Mayonnaise
- 1 Tbsp Dill
- 2 Tbsp Capers Drained
- 1 Tbsp Dijon Mustard
- 1 Tbsp Lemon juiced
Instructions
- Preheat oven to 400 or use an air fryer.
- Mix corn flake crumbles, almond flour, nutritional yeast, smoked paprika, garlic powder, dry mustard, salt and pepper in a shallow bowl.
- Whisk egg whites in a second shallow dish.
- Cut your fish into strips.
- Add fish to egg whites. Turn to coat.
- Transfer each tender to the almond mixture; turn to coat evenly.
- Place the tenders on a sheet pan with cooking spray.
- Bake the fish until golden brown and crispy 20 to 25 minutes. Flipping them over half way through baking.
- If using the air fryer. Spray the basket. Put your strips in so they don't overlap. Bake at 400 for 10 minutes. Turn over and bake for another additional 5 minutes.
- Mix all your caper sauce ingredients into a bowl.
- Serve your fish sticks with caper sauce and fresh lemon slices.