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| Servings |
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)
Ingredients
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Instructions
- 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.
Recipe Notes
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