Fish Sticks
Prep:
|
Cook:
3-4 servings
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Ingredients
2 eggs
1 cup almond flour
salt and black pepper to taste
3 TBSP ghee, divided
1 pound flounder fillets, cut into thin strips
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2 eggs
110 grams almond flour
salt and black pepper to taste
3 TBSP (45 ml; 42 g) ghee, divided
440 grams flounder fillets, cut into thin strips
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Soy Free
Instructions
- In a large shallow bowl, beat the egg with a whisk or fork until mixed. Set aside.
- Line up your fish pieces on an open plate next to the egg bowl.
- In another shallow bowl, combine the almond flour with the salt and pepper.
- Over medium heat on the stovetop, melt 1 TBSP of the ghee.
- When heated, take the fish strips and soak in the egg bowl, then dredge in the almond flour, and place in pan. Fry until golden brown on both sides and just cooked through -- be careful not to burn.
- Set on a plate and keep warm.
- Keep adding the rest of the ghee and repeat with the rest of the fish, until it is all cooked.
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Nutritional Info
Storage
Notes
My dad loved watching the Food Network, eating fried fish, and using kitchen gadgets! This recipe was originally cooked in a Fry Daddy by my father, but was later adapted to be dairy-free SCD compliant and just as delicious. Make the Squash Home Fries (see Related Recipes) as an accompaniment, and enjoy this SCD version of fish and chips! - Pam
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD RecipeRelated Recipes
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