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Fish Sticks

Ah crispy fried fish. What else needs to be said?
Feel free to substitute your favorite GFCF flour!

Halibut packs loads of protein of course, great omega-3 fatty acids, and plenty of B vitamins and minerals ranging from selenium to phosphorus. It has also been shown to reduce breast cancer, heart disease, dementia, and metabolic syndrome.
A word of warning though, halibut should be wild-caught and uncontaminated, as it isn’t ecologically friendly to farm and is at risk of carrying mercury. So if you do want to fry up some halibut, do make sure your source is safe and carries a trustworthy reputation.
So if you’re ever in Alaska, ask the fishermen around at ports or go on a reputable deep sea fishing trip yourself to net some delicious halibut!

Ingredients:

  • 1 Tbsp dried basil
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 2 tsp ground white or black pepper
  • 1 tsp salt
  • 1/3 cup GFCF flour
  • 2 lb. halibut or other white fish fillet
  • Neutral oil like avocado

Preparation:

  • Preheat oven to 450F, place rack in the top third
  • Cut fish fillet into strips or squares
  • Add herbs and pepper to a food processor, grind finely
  • Transfer herb mixture to a bowl
  • To the same bowl, add salt & flour then mix
  • Lightly brush/spray both sides of each fish strip with oil
  • Dredge each strip in the herb mixture, coating well and shaking off any excess
  • Lightly oil a sheet pan and arrange the fish so no pieces touch
  • Roast in the oven for 8-10 minutes, the strips should have some resistance when pressed.
  • Serve hot! With your favorite sauces
  • For a thicker coating and if you can eat eggs, dredge in an egg wash instead of brushing with oil
  • Can also be pan-fried in a small amount of oil

GFCF,SF

Legend:

  • GFCF – gluten free casein free
  • SF – soy  free
  • DF – dairy free
  • Egg Optional

Resources:

Is Halibut Fish Safe to Eat? Pros & Cons of Halibut Nutrition

20 Comments

  1. sudappali8
    sudappali8 on December 29 at 4:38 am

    These are perfect! My kid is allergic to egg

  2. skatiIoad
    skatiIoad on January 2 at 10:58 am

    Sounds so yummy! Thank you

  3. conelylipan
    conelylipan on January 5 at 9:34 am

    can you make a tartar sauce recipe pleaseeee

  4. sudappali8
    sudappali8 on January 11 at 4:41 am

    I can’t eat gluten so this is perfect

  5. skatiIoad
    skatiIoad on January 12 at 2:08 pm

    Made this and they’re BOMB

  6. tatoncea
    tatoncea on January 15 at 10:20 pm

    thnx for the recipe chef, to the kitchen!

  7. ariethelm
    ariethelm on January 17 at 2:37 pm

    what temperature oven?

  8. etterght
    etterght on January 21 at 8:05 am

    450 degrees F, it’s in the prep

  9. ariethelm
    ariethelm on January 22 at 5:56 am

    oops no see temperature

  10. upplain545
    upplain545 on January 23 at 6:28 am

    Im going to make this with a spicy coconut curry on the side!

  11. 22engdex
    22engdex on January 25 at 8:51 am

    Whoa that sounds good, can I try^^

  12. upplain545
    upplain545 on January 29 at 2:42 am

    Sure! Why don’t you come over, say 7

  13. 22engdex
    22engdex on January 30 at 7:42 am

    Alright ^^ I’m down, thank you

  14. 61strucime
    61strucime on February 1 at 9:16 am

    Add beer to the batter

  15. agoupona
    agoupona on February 2 at 5:17 pm

    waiit….what for? this is a fish recipe

  16. 61strucime
    61strucime on February 5 at 6:51 pm

    The carbonation poofs them up more. Hence “beer-battered”

  17. 61strucime
    61strucime on February 8 at 5:28 pm

    I heard you can add vodka too

  18. agoupona
    agoupona on February 11 at 9:12 pm

    no way, get out

  19. 61strucime
    61strucime on February 13 at 10:10 pm

    It was on a podcast. Something about the high vapor pressure makes it more airy too

  20. skatiIoad
    skatiIoad on February 16 at 11:48 am

    does this work with salmon?

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