With its homemade almond and coconut crust, these fish sticks are so much healthier and tastier than packaged varieties. Plus, they take less than 3o minutes to prepare, so they make the perfect weeknight meal! A paleo and gluten-free option.

Confession time!  I have basically been living off of these fish sticks lately. I made up a batch a few days ago and they have pretty much been lunch and/or dinner for the past few days. If I had to eat these for the rest of my life, I wouldn’t even complain. Not one single bit. Especially when you pair them with these curly sweet potato fries and creamy cranberry walnut coleslaw. YUM!

Almond & Coconut Crusted Fish Sticks | Haute & Healthy Living

I love how the delicious almond crust takes the place of the typical bread crumbs…and that hint of coconut? SO good.

When it comes to fish, I’ve never been a huge lover of eating just plain white fish. BORING!!! But, I find that by adding this simple almond coconut crust, it brings it up to a whole new level! Plus, the almond flour incorporates some heart healthy fats rather than the typical refined carbohydrates (and the whole host of other not-so-healthy ingredients) that come along with fish sticks. And the fact that they’re baked and not deep fried once again makes these fish sticks a healthy winner! Once you try these, you’ll never want to buy the packaged ones again!

Almond & Coconut Crusted Fish Sticks | Haute & Healthy Living

Almond & Coconut Crusted Fish Sticks

Yield: Makes 4 servings


  • 1 lb white fish (i.e. sole, tilapia, halibut etc.)
  • ½ cup almond flour
  • ½ cup unsweetened coconut flakes
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ½ tsp. dried parsley
  • Ground pepper
  • 1 egg


  1. Preheat the oven to 375 degree F. Cut fish into slices that resemble fish sticks.
  2. In one shallow bowl, mix together the dry ingredients. In another shallow bowl, whisk an egg until mixture is smooth.
  3. One at a time, dip the fish sticks into the egg mixture and flip until well coated. Next, transfer the egg-coated fish stick to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the fish sticks have been completed.
  4. Spray a baking sheet with non-stick cooking spray. Place fish sticks on the sheet and bake for 15 minutes. Turn up the oven to 400 degrees F and bake for five more minutes.

Almond & Coconut Crusted Fish Sticks | Haute & Healthy Living Almond & Coconut Crusted Fish Sticks | Haute & Healthy Living

Nutrients per serving:

Servings: 4 • Calories: 250 • Fat: 13g • Carbohydrates: 5g • Fibre: 2 g • Protein: 30 g • Sugar: 1 g • Sodium: 269 mg •

Elysia, XOXO