Fish Sticks

Ingredients

2 eggs

1 cup almond flour

salt and black pepper to taste

3 TBSP ghee, divided

1 pound flounder fillets, cut into thin strips

2 eggs

110 grams almond flour

salt and black pepper to taste

3 TBSP (45 ml; 42 g) ghee, divided

440 grams flounder fillets, cut into thin strips

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

Recipe PDF

Instructions

In a large shallow bowl, beat the egg with a whisk or fork until mixed. Set aside.
Line up your fish pieces on an open plate next to the egg bowl.
In another shallow bowl, combine the almond flour with the salt and pepper.
Over medium heat on the stovetop, melt 1 TBSP of the ghee.
When heated, take the fish strips and soak in the egg bowl, then dredge in the almond flour, and place in pan. Fry until golden brown on both sides and just cooked through -- be careful not to burn.
Set on a plate and keep warm.
Keep adding the rest of the ghee and repeat with the rest of the fish, until it is all cooked.

Nutritional Info

Storage

Notes

My dad loved watching the Food Network, eating fried fish, and using kitchen gadgets! This recipe was originally cooked in a Fry Daddy by my father, but was later adapted to be dairy-free SCD compliant and just as delicious. Make the Squash Home Fries (see Related Recipes) as an accompaniment, and enjoy this SCD version of fish and chips! - Pam

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe