Fat Head Fish Sticks

Nutrition Facts
Fat Head Fish Sticks
Serving Size
 
4 g
Amount per Serving
Calories
584
% Daily Value*
Fat
 
41.4
g
64
%
Saturated Fat
 
11.8
g
74
%
Cholesterol
 
160
mg
53
%
Sodium
 
113
mg
5
%
Carbohydrates
 
16.2
g
5
%
Fiber
 
9.5
g
40
%
Sugar
 
1.9
g
2
%
Protein
 
38.4
g
77
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

  • 1 cup macadamia nuts
  • 1/2 cup coconut or almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2-3 eggs cage free
  • 1 pound wild halibut (or other white fish) skinned and deboned
  • 3 tablespoons ghee or refined coconut oil for frying
  • 1/2 teaspoon sea salt (optional)

Directions:

  • Place macadamia nuts in a food processor bowl. Grind until nuts are finely chopped, but not to the consistency of flour or meal; mixture should remain coarse. If you over mix, the natural oils will emerge and the mixture will begin to clump. Once nuts are finely chopped, place them in a bowl.
  • Mix coconut flour, onion powder and garlic powder in wide, shallow bowl.
  • In separate bowl, whisk eggs thoroughly.
  • Line bowls up: coconut flour mixture first, then egg, then macadamia nuts.
  • Prepare two cookie sheets. Line one cookie sheet with parchment paper. Prepare a second sheet with layers of paper towels to place fish sticks on after cooking. The paper towels will absorb excess oil.
  • Cut halibut into 2-inch strips. Rinse and pat dry with paper towels.
  • Gently place fish sticks in coconut flour, lightly dusting on all sides.
  • Next, dip fish sticks in egg, covering all sides.
  • Finally, roll in ground macadamia nuts and place on cookie sheet with parchment paper.
  • When all the fish sticks are prepared, heat 2 tablespoons of ghee in large skillet over medium heat. When oil is hot, place fish sticks in skillet and cook for approximately 1 minute on each side. Turn, making sure to cook evenly on all sides. Turn again. Fish sticks should cook for approximately 1½ minutes to 2 minutes per side or until golden brown. Add more oil as necessary. The thinner the cut of fish, the faster they will cook.
  • Remove fish sticks and place on cookie sheet with paper towels to absorb excess oil. Salt and pepper as desired.

Notes:

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