Fish Sticks with Lemon Dill Dipping Sauce (Grain, Dairy, Nut Free)
My sister made a special request for a recipe. What she wanted was a good fish stick and dip recipe that her entire family of six would like. Her family has multiple allergies so the recipe had to be grain, nut and dairy free. Kids can be picky so this was no easy task for Aunt Kelly!
I got to work and here’s what I came up with – it’s a big hit in our household and I hope it will be in yours, too!
Like a lot of my recipes (fried avocado with tangy honey mustard dipping sauce, chicken fingers with raspberry dipping sauce, etc), the dipping sauce takes center stage and what was most raved about. The dip is super simple to throw together and tastes amazing paired with the fish sticks. If you have “heavy dippers”, you may want to consider doubling the dip portion of the recipe.
This whole meal is actually really simple to make and you can have it on the table in 30 minutes or less. I love to use salmon for my fish sticks, but feel free to use your favorite type of white fish, too.
- Fish Sticks:
- 1 lb fish, cut into strips
- ⅓ cup coconut flour
- 1 tsp garlic powder
- ¼-1/2 tsp cayenne pepper
- sea salt and pepper, to taste
- 2 eggs
- 1½ cups unsweetened shredded coconut
- coconut oil for frying (or another fat of your choice)
- Lemon Dill Dipping Sauce:
- ½ cup mayonnaise
- ¼ cup dill pickles, chopped
- 1 tsp dried dill or 1 tablespoon fresh dill
- 1 tsp garlic powder
- ½ tsp onion powder
- juice of ½ lemon (cut the other half in wedges for serving)
- Cut the fish in strips.
- Combine the coconut flour, sea salt and pepper, garlic powder and cayenne
pepper in a bowl.
- Whisk the eggs in another bowl.
- Place the shredded coconut in another bowl.
- Coat each fish stick in the coconut flour.
- Then coat the fish stick in the eggs.
- Next, press the fish stick in the shredded coconut.
- Repeat with all the fish sticks.
- Place about 1-2 tablespoons of the coconut oil (or other fat) in a large skillet.
- Fry the fish sticks in batches for about 2-3 minutes each side over medium low
heat or until browned. Add more fat to the skillet, as needed and push any
burnt/brown coconut crumbs off to the side of the skillet.
- For the Dipping Sauce:
- Combine all the ingredients in a bowl and stir until well mixed. Place in the fridge
for at least 10 minutes for the flavors to combine. Serve the dipping sauce
with the fish sticks and fresh lemon wedges.
© Primally Inspired. My posts are copyrighted information. Do not repost my full recipe or post on your blog, Facebook, or any other website. Posting ingredients and sharing my photos is permitted with a link back to my site for the full recipe or post.FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.