Salmon’s versatility never ceases to amaze me, and these crispy fish sticks are no exception. Picture this: golden, crunchy exteriors giving way to tender, flaky insides—it’s like a warm hug from the ocean. Plus, with the hustle and bustle of everyday life, who doesn’t appreciate a dish that’s ready in mere minutes?
Steps
- Prepare the Salmon: Slice the salmon into strips that are about 1.5 inches wide. If necessary, cut longer strips in half to make smaller sticks.
- Season the Salmon: Dry the salmon strips with a paper towel to remove excess moisture. Generously sprinkle them with kosher salt and freshly ground black pepper on all sides.
- Set Up Breading Stations: In one bowl, whisk together the egg and water until frothy. In another bowl, combine the panko breadcrumbs and cassava flour, mixing them well.
- Bread the Salmon: Using one hand, dip each salmon strip into the egg mixture, ensuring it’s fully coated, and shake off any excess. With the other hand, roll the stick in the breadcrumb mixture until fully covered, and place it on a clean plate. Repeat for all salmon strips.
- Cook the Salmon: Heat avocado oil in a large non-stick skillet over medium heat. Once hot, carefully place the salmon sticks in the oil and cook for 2 to 3 minutes on each side until they are golden brown and crispy. Move the cooked sticks to a plate lined with paper towels to drain excess oil.
- Serve and Enjoy: Arrange the salmon sticks on a serving plate and pair them with your favorite dipping sauce. Enjoy your meal!
Ingredients
- 1.5 lbs salmon, skinless, with a minimum thickness of 1 inch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 teaspoon water
- 2 cups gluten-free panko breadcrumbs
- 1 tablespoon cassava flour
- 3 tablespoons avocado oil
- Ketchup, tartar sauce, or your preferred dipping sauce
- Parsley for garnish (optional)
Nutritional Values
Calories: 678kcal | Carbohydrates: 63g | Protein: 38g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 992mg | Potassium: 853mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg
FAQ
- How can I ensure the salmon sticks are extra crispy?
- To achieve extra crispiness, use a mix of cassava flour and gluten-free panko breadcrumbs. This combination creates the ideal breading, while also keeping the recipe gluten-free.
- What are some serving suggestions for adults?
- Adults might enjoy these salmon sticks with Whole30 Tartar Sauce alongside a simple vegetable side. Alternatively, you can serve them on a bed of greens to create a crispy salmon salad.
- Can these salmon fish sticks be frozen and reheated?
- Yes, once the fish sticks have cooled completely, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, label, and store for up to three months. To reheat, bake in a preheated oven at 400°F for 10 to 15 minutes or use an air fryer at 375°F for 6 to 8 minutes until crispy.
- What dipping sauces pair well with these salmon fish sticks?
- These fish sticks pair well with ketchup or tartar sauce, but you can choose any preferred dipping sauce. For a healthier option, consider using Primal Kitchen’s No Sugar Ketchup.
Tips
- Use Separate Hands for Breading: To prevent the breading from becoming too thick and to make the process smoother, use one hand to dip the salmon sticks into the egg wash and the other hand for coating them with the panko and cassava flour mixture.
- Achieve Perfect Crispiness: For extra crispy fish sticks, ensure the oil is very hot (but not smoking) before adding the salmon. This will help create a golden, crunchy exterior in just 2 to 3 minutes per side.
- Freezing and Reheating Tips: After cooking, let the fish sticks cool completely before freezing them in a single layer. Reheat them either in a preheated oven at 400°F for 10-15 minutes or in an air fryer at 375°F for 6-8 minutes to regain their crispiness.
- Season Generously: Patting the salmon dry and seasoning it liberally with kosher salt and pepper before breading helps to enhance the flavor of the fish sticks.
Equipment
- Non-stick skillet
- Whisk (if not already available)
- Mixing bowls (for egg wash and breadcrumb mixture)
