I’ve never particularly liked those frozen fish sticks. They’re dry, crumbly, and bland. I’ve never been one for that weird bottled tartar sauce either. Growing up, my mom’s tartar sauce was a 50/50 mix of mayo and ketchup. I’m not saying there’s anything wrong with that, it actually made those dry fish fingers edible. I wanted a tastier and healthier alternative that was just as easy as preheating my oven and dumping those frozen bits onto a pan. I think I’ve come pretty close.
“Aioli” can be kind of an intimidating word when you don’t realize that it’s just a fancy way of saying “mayonnaise based sauce”. But now that you know, it’s a fun one to use. 😀 I used my homemade mayo, which doesn’t have sugar or soybean oil. Pre-bought sriracha isn’t too offensive. Sugar is an ingredient, but for the most part you’re good to go. Especially because we aren’t using a large amount.
- 1 1/4 lb of mahi mahi, cut into 1 inch cubes
- 1 large egg
- 1 cup almond flour
- 2/3 cup finely shredded, unsweetened coconut
- 3/4 tsp salt
- 1/4 tsp black pepper
- pinch of cayenne
- 1/4 cup coconut oil
-Pat your cubed fish dry
-Whisk the egg in a bowl. Mix almond flour, coconut, salt & pepper, and cayenne in another large bowl.
-Heat a large skillet over medium, add 1/8 cup coconut oil
-Toss half of fish cubes in egg, then transfer to flour mixture. Toss to coat and place in hot oil
-Fry until golden brown on both sides (2-4 minutes per side)
-Repeat with other half of fish, adding the other 1/8 cup of oil if needed
-Place on paper towels or a wire rack to drain excess oil
While the fish is frying, you can make the dipping sauce.
- 1/2 cup mayo
- 1 tsp sriracha
- 1/2 tsp lime juice
- salt & pepper to taste
-Mix together in a bowl. All done!
I served mine with a big salad with pineapple and cucumber. I think my quest for better tasting fish sticks was a success, and just happened to be high in protein and healthy fats. ;D Even my brother ate it. You have to understand…Erik doesn’t like anything. If he eats it, it’s a pretty universally accepted dish. It’s always a nice bonus when either he or Steve enthusiastically eats something I make. *pats self on back* There are also lots of variations of spices that can be done. So get creative! The almond flour and coconut are pretty good blank canvases for whatever seasoning mix you want to add. I went fairly simple with these, but a more creole twist would be delicious. Or an herb and lemon mix would work as well. Just as the fish can be tweaked, so can the aioli. As long as the base of the sauce is mayo, you can add any other blend of things to pair along with the fish. Cooking is all about being adventurous and trying new things. That’s how half of my recipes go anyway, I kind of just make things up and sometimes it works! Happy eating, everyone!