So, here is a perfect example of how to be flexible with your meal planning. Monday was supposed to be paleo pad thai. I baked the chicken thighs Sunday night, diced the chicken early Monday morning while making lunches and quickly whipped up the sauce after Jeremy got on the bus/before I left for the gym. BUT, I headed to Whole Foods after class and noticed that flounder was on sale $6 per pound off. How can you resist such a deal, especially knowing the only fish my husband really likes is flounder. I changed the plan, which is very hard for me and my type A personality! I typically don’t bread and fry things, but after the dry-ish chicken on Sunday, I wanted to make sure everyone liked Monday’s dinner.
Sesame Fish Sticks – Adapted from Elana’s Pantry
Prep time – 10 – 15 minutes
Cook time – 10 – 15 minutes
Servings – 6 – 8 depending on how much everyone likes it!
- 2 pounds flounder or other thin white fish (i.e. tilapia)
- 4 large eggs
- 3/4 cup sesame seeds
- 1 cup almond flour or almond meal
- 2 tbsp. coconut flour
- 1 tbsp. italian seasoning
- Salt and Pepper to taste
- Olive oil of coconut oil for cooking
- Rinse fish and splash/squirt with lemon juice
- Cut into narrow strips, as needed
- Whisk eggs in one small bowl or dish
- Mix seeds, flours and seasonings in another larger dish.
- Heat 1 1/2 tbsp. oil in a large skillet (preferably with sides to avoid splattering) on medium.
- As the skillet warms, dip the fish first in egg, then in flour and place onto skillet.
- Cook for about 3 minutes and carefully flip using tongs to keep the breading in place, and cook another 3 minutes until fish is browned.
- Repeat the process until fish is all cooked, making sure to wipe skillet in between batches as needed to remove flour coating.
I served the fish with homemade cocktail sauce (homemade ketchup with white horseradish) and cucumbers and peppers. Just no time left for additional veggie cooking with a house full of hungry kids.
Everyone had tons of grapes afterwards in our favorite “fruit” bowls!