Low carb, keto friendly fish sticks with a Mediterranean flavor, wheat flour free, gluten free, also perfect for children and diabetics!
Keto / low carb
This tasty recipe came about by accident but it's just perfect!
I don't usually buy lean fish but here in Germany the people seem to have a preference for a particular species called Seelachs (black cod) and I thought I'd give it a try.
So I bought 1 kg of frozen black cod fillets and baked them in the air fryer, but the result was not as expected.
While they were perfectly cooked without being dry, they were completely bland in taste.
I also made the mistake of cooking
the whole quantity.
Searching the internet to find an alternative not to throw away the food, I discovered that the well-known "fish sticks" are made with this fish so I thought I'd give it a try.
This recipe, with the addition of spring onion and dill, may not be exactly like the conventional one, but I wanted to add aroma and Mediterranean flavor to my fish sticks.
The result exceeded my expectations!
Everyone loved my fish sticks and they were gone in no time!
So this recipe deservedly earned a spot on my blog.
Don't forget.. fish has a lot of protein so these fish sticks should be eaten with extra fat. Serve with homemade mayonnaise to fix the macros. If you add dried herbs to the mayonnaise, you will make the ideal sauce. That's exactly how they're served here.
Of course you can make the fish sticks with whatever fish you prefer. The macros have been calculated with black cod but generally lean fish have no macros differences.
Keto Fish Sticks
18 Fish Sticks
• Ingredients:
400 g / Baked or boiled fish fillet (about 700 g raw)
2-3 / Eggs
30 g / Almond flour
3 Tbsp / Spring onions, finely chopped
2 Tbsp / Chopped dill
70 g / Mozzarella cheese, grated
1-2 tsp / Psyllium husk
3 tbsp / Olive oil
1 tsp / Salt
1/2 tsp / Pepper
• Instructions:
1 Bake or boil the raw fish fillets for 10 minutes and let cool.
2 Preheat the oven on 180°C (fan assisted) and line an oven tray with parchment paper.
3 Chop spring onion and dill.
4 Grind (but not to much) the fish in a food processor.
5 In a basin, mix the ground fish, the herbs and all the other ingredients (at first the 2 eggs and 1 tsp of psyllium husks) and check whether salt needed.
6 Take spoonfuls of the mixture and form the fish sticks with wet hands.
If the mixture seems dry and difficult to form, you can add 1 egg and some more psyllium husks).
You can fix the shape when you place the fish sticks on the baking tray.
7 Bake for about 20 to 25 minutes until golden brown.
• Serve with homemade mayonnaise and enjoy!
Macros for 1 fish stick:
Protein: 6.5 g
Carbohydrates (net): 0.3 g
Fat: 5 g
Energy: 73 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.
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