Well, if baking and cooking are metaphors for what I’m feeling in my life, then what I cooked up for my daughter’s lunch is a pretty accurate reflection of where I am today.  Lazy.  Lazy, but needing a challenge, that is.  After reading the ingredient list on the back of our “healthy” fish sticks, I was sort of disgusted that they are loaded with brown sugar.  After all, who likes a sweet fish stick, anyway?  So, I thought to myself: Well I have some talapia, and I wonder if I can make these gluten-free?  Indeed I could, and they really only took about 10 minutes.  The fish sticks came out crispier than the store brand, and they only contain 5 ingredients, so easy, peasy.  Here are some photos, and the recipe is included at the end.

Here are the fish sticks being breaded with the gluten-free flours

And I brought home the bacon (or in this case fish) and fried it up in a pan

Terrible food styling on my part, but look how golden and crispy!

Gluten-free Fish Sticks

Canola oil for frying

1 egg, well-beaten*

1/4 c potato starch

1/4 c corn meal

1/2 tsp salt

2 Talapia Filets, each filet cut first in half and then into 6 “sticks”

1. In a large saute pan, heat 6 oz canola oil to 375 degrees

2. Pour the well-beaten egg into one shallow bowl.  Measure the corn meal, potato starch and salt into another and whisk well to combine.

3. Dip the fish sticks first in the egg, coating all sides of the fish, and then coat them in the corn and potato mixture. Using a spatula, place the fish sticks in the hot oil.  Turn the heat to medium and cook the fish sticks 3-4 minutes per side or until golden

4. Remove the fish sticks to a plate covered with a paper towel to drain and then serve hot.

* I have some ideas for an egg replacement, but since I have not tried them and do not know if they will produce the same browning effect, I didn’t include them.  I will update the recipe after I have had a chance to test these alternatives.