Crunchy Paleo Fish Sticks

Ingredients

• 6 tablespoons (90 mL) macadamia nut oil or canola oil, divided
• 1 cup (60 g) fresh parsley leaves, plus more for serving
• 3/4 cup (96 g) sunflower seeds
• 3/4 cup (84 g) pumpkin seeds
• 3/4 cup (72 g) almond flour
• 1 cup (128 g) tapioca starch
• 2 large eggs
• 3/4 pound (340 g) cod or Alaska pollock fillets
• 1/2 teaspoon (3 g) kosher or fine sea salt
• 1/2 teaspoon (1.2 g) freshly ground black pepper

Instructions

1. 1

   Step 1: Preheat the oven to 400°F. Coat a baking sheet with 2 tablespoons macadamia nut oil. Shred the parsley leaves using kitchen scissors or a knife. When using scissors, put the parsley in a bowl and keep on snipping with the scissors until it is finely chopped. Set aside.

2. 2

   Step 2: Using a food processor or a grinder, grind the sunflower and pumpkin seeds. Place a large skillet over low heat. Add ground sunflower seeds, ground pumpkin seeds, and almond flour. Toast for 2-3 minutes. Transfer to a bowl and add chopped parsley. Stir to combine.

3. 3

   Step 3: Grab 2 other bowls and put tapioca starch in one of them. In another, whisk 2 eggs with 4 tablespoons macadamia nut oil.

4. 4

   Step 4: Carefully wash fish fillets and drain on paper towels. Slice fillets crosswise into ¾-inch wide strips. Season with salt and pepper and use your hands to rub the seasoning into the fish.

5. 5

   Step 5: Dredge the fish into the tapioca starch, then into the egg mixture, and finally into the sunflower/pumpkin seed mixture.

6. 6

   Step 6: Transfer the fish sticks to the prepared baking sheet. Bake for 8 minutes, remove, flip, and bake for another 7 minutes. Remove from the oven and let cool for 2-3 minutes on a wire rack. Just before serving, sprinkle generously with more parsley.