Get The Healthy Taste Of Real Comfort Food With Homemade Low-Carb Fish Sticks
Posted Jun 02 2009 4:00pm
These low-carb fish sticks ain’t coming in a frozen box!
I don’t know about what you ate in your family when you were a kid, but fish sticks were a pretty big mainstay in our household. They were conveniently packaged in a box you could shove into your freezer and then nuke ‘em for a couple of minutes in the microwave when you were ready to eat them. Of course, they tasted a little better when you baked them in the oven, but that used to take so long that my brother Kevin and I hardly ever bothered.
This “food” was about as disgusting as they come now that I look back on it through the eyes of my healthy low-carb lifestyle. Sure, the “fish” (what DID they put in those sticks?) was pretty good for you with healthy fats and protein in it, but that breading was absolutely LOADED with carbohydrates galore! And when you cooked these frozen fish sticks in the microwave, they came out all soggy and nasty. Ahhhh the memories of growing up as a fat kid totally oblivious to what I was doing to myself at the time!
The good thing is that there are better options when it comes to making fish sticks. Thanks to our friends at Low-Carb Connoisseur, there is a wonderful recipe for homemade low-carb fish sticks that is super-quick to prepare and cook that tastes a MILLION times better than that frozen junk you used to eat with a whole lot less carbs and taste that will have your tastebuds doing the Macarena! WOO HOO! ENJOY!
HOMEMADE LOW-CARB FISH STICKS 1/4 cup light olive or canola oil 1 cup Dixie Carb Counters bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon each garlic powder, black pepper, and paprika 1/4 teaspoon salt 1/2 cup CarbQuik 2 large eggs, beaten 1 pound white fish fillets such as cod or tilapia, cut into “fish-stick-size” strips (about 3 inches by 1 inch) Lemon wedges Duke’s Tartar Sauce Heinz One Carb Ketchup
Heat oven to 450 degrees. Spread oil on a rimmed baking sheet.
Toss crumbs, grated cheese, and seasonings together in a shallow dish until blended. Put CarbQuik into another shallow dish and beaten eggs into a third shallow bowl.
Coat each piece of fish evenly with the CarbQuik. Then dip each floured piece into beaten eggs. Last of all, turn each piece around in crumb mixture until evenly coated.
Place each coated piece of fish onto the oiled sheet, then turn pieces over so both sides are oiled. Bake until golden brown–about 10 to 14 minutes.
Serve immediately with lemon wedges, Duke’s Tartar Sauce, or Heinz One Carb Ketchup. Serves 4.