But imagine with me for a moment if the allergy-friendly version tasted not only as good, but better than the original? And on the first try, to top it all? Guess no more! Katie took a Parmesan Fish Stick recipe from Food Network's website and turned it into pure deliciousness.
Okay, I have to admit that I do not have much to base my statement that these are better than the normal kind. My experience with fish sticks are the frozen ones that probably do not contain real fish, which the overload of "breading" hides well. Any recipe with real fish scores over those fakes.
Side Notes: We used goat's milk Parmesan cheese and plain yogurt. If you do not do any sort of animal's milk products, than you can obtain vegan Parmesan cheese, but I have never found a good yogurt substitute. As for the mayonnaise, Katie often makes her own out of eggs. I buy egg-free mayonnaise. If you cannot have eggs or corn, you probably need to skip the sauce. We used Mahi Mahi for the fish, but you could use salmon (or, for that matter, whatever you like best)
Fishy Sticks
18 oz. worth of Mahi Mahi fillets, skinned (the original recipe called for one fillet about 9 by 4 in., but the kind we used needed two fillets)
1/2 c. gluten-free all-purpose flour (we like Gluten-free Mama's Almond All-Purpose)
1/2 t. salt
1/4 t. freshly ground black pepper
3 T. ground flaxseed plus 1/2 c. water (or three egg whites)
1 c. goat's milk Parmesan
1 c. gluten-free bread crumbs (we just crumbled our staling gf bread)
Olive oil, for drizzling
Preheat the oven to 450 degrees.
Rinse Mahi Mahi fillet(s) and pat dry with paper towels. Cut the fish (if need be) in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Places the flour in a medium bowl and season with the salt and pepper. Mix flaxseed and water in a separate bowl. Stirring every fifteen seconds, heat the flaxseed mixture in the microwave for thirty seconds or until mixture resembles egg whites. (If making with egg whites, beat the whites in a separate bowl until frothy, which is about 30 seconds. Use in place of flaxseed mixture from here on out.) Combine the Parmesan and bread in a third bowl.
Coat the fish pieces in the seasoned flour and pat to remove any excess flour. Dip the floured fish in the flaxseed mixture and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes or until golden brown.
Dipping Sauce:
1/3 c. mayonnaise (see note)
1/3 c. plain goat's milk yogurt
1 T. Dijon mustard
1 T. chopped fresh chives
Mix the mayonnaise, yogurt, Dijon mustard, and chives in a small dipping bowl. Serve with fish sticks.
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