Homemade fish sticks

Did your little ones avoid eating fish and vegetables once again? Have you reached a point where you don’t know what to do? I have the solution! Delicious, nutritious, and mainly homemade fish sticks for children, or rather, for the whole family! And I almost forgot to mention, they’re also gluten-free.

What we are going to need

• Fish. You can use any white fish you want. I had some boiled white grouper. I removed its bones and skin and mashed the fish with a fork. Other fish choices are soles and cod.
• Vegetables. Sweet potatoes and zucchini. The sweet potatoes must be cooked (steamed, boiled, or roasted) but you can also use sweet potato puree if you have any in your freezer, for example. The zucchini should be grated raw. If you have some already cooked, add more oats.
• Herbs. Fresh parsley, dried oregano, thyme. I always have some parsley frozen and ready for use. 
• Oat flakes. Helps retain some moisture.
• Almond powder. I made the fish sticks with some almond powder I had in the fridge for more nutrition and flavour. Almond powder and almond flour are almost the same things, but you’ll find almond powder more easily in stores that sell nuts and at better prices than almond flour. Alternatively, you can use oat flakes that you’ve slightly processed in a blender.
• Cheese. Grated cheese for flavour, and no, the myth about combining fish and cheese isn’t true. Use any grated dry cheese you happen to have in your fridge.
• Egg. To bind the mixture and to aid in breading. Place inside the variety. Alternatively, I’d suggest a flaxseed or chia “egg.”
• Spices. Sweet paprika for flavour and to give its pretty colour to our breaded fish sticks. Garlic for flavour, optionally.

Tips

• The mixture might seem too wet, but that shouldn’t worry you. In any case, you can strain the fish or the vegetables from excess moisture.  
• The almond powder will absorb moisture right after the first breading, but that’s normal.
• I suggest a triple breading for the perfect result, both visual and flavour-wise.
• I suggest eating right away, especially if the fish is from the day before. But if you’ve boiled the fish and the sweet potatoes on the day you make the fish sticks, you can store them in the fridge for up to 3 days.

How the little hands can help

• First, by not eating their fish so that we can make fish sticks the next day! I’m joking of course. Our little helpers can help in this recipe by taking part in all or some of the stages of its preparation, depending on their age.
• They can grate the zucchini and mash the sweet potato.
• The little hands can shape the fish sticks and make them in the shape they want.  
• Give them options for sides that will be on the table and allow them to serve them on their plates.

You can find our bamboo bamboo plates here10% off, with no customs costs. Read more about our favourite plates here. Alternatively, you can find them on the German Amazon here.

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