Quinoa Fish Sticks with Pickle Dip

A delicious way to introduce kids to fish with a crunchy, gluten-free coating of quinoa, these dippable fish sticks are the perfect lunch, dinner, or snack. The pickle dip (AKA tartar sauce) is great for crudite too, creating a complete meal!

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Prep Time:  20 minutes

Cook Time: 10 minutes

Serves: 4-6

Equipment:

• Baking sheet

• Parchment paper

• 3 shallow bowls

• Spatula

• Food processor

• Small mixing bowl

Ingredients:

Quinoa Fish Sticks

• 1 ½ pounds cod filets or other flaky white fish

• ¼ cup almond flour (or all-purpose flour)

• 2 large eggs, beaten

• 1 ½ cups cooked quinoa (from ½ cup uncooked)

• Kosher salt

• Olive oil spray

Pickle Dip

• 1 cup (8 ounce) plain Greek yogurt

• ½ cup (4 ounce) cream cheese, room temperature

• 1 tablespoon pickle juice

• ½ cup chopped dill pickle chips or 2 spears

• ¼ cup fresh dill (optional) 

Method:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. 

Cod: Cut cod filets into 1 ½-inch pieces crosswise, about 10 fish sticks total. In a bowl, add flour and a pinch of salt. In another bowl, add eggs and a pinch of salt. In the last bowl, add cooked quinoa and a pinch of salt. 

Dip cod filets, one at a time into the flour, then the egg, then the quinoa, gently pressing so it adheres. Place prepared fish sticks on the baking sheet in an even layer. Spray lightly with olive oil spray.

Bake for 8 minutes, flip and bake another 8 minutes until GBD (golden brown delicious).

Pickle Dip: In the bowl of a food processor, add yogurt, cream cheese, and pickle juice. Pulse to combine (alternately, mix by hand until creamy). Add chopped pickles and (optional dill). Pulse to combine. 

Assembly: Arrange fish sticks on a serving platter. Place dip in a small bowl in the center and serve. 

Credit: Amy Currie, HotDish Productions