Gluten Free Fish Sticks

I remember the glory of fish sticks and tater tots before I became gluten free. Now that I’ve moved past the “I can’t eat anything” stage that lasted a couple years, I’ve turned to the “How can I make it so I can eat it” stage! (If you’re in the “I can’t eat anything” stage, be patient– this too shall pass.) I’ve also been aware that eating healthier = feeling good, so I’ll pass on those tater tots for now and share a healthier alternative. And if you have wee ones who are picky eaters, they’ll at least eat the fish sticks!

Gluten Free Fresh Fish Sticks with Pasta Salad


Fish Sticks
1-2 lbs. fresh white fish fillets (I believe I used cod)
1/2 cup rice milk (or whatever kind of milk you prefer)
1 cup gluten free all purpose baking flour
1/4-1/2 cup grated parmesan cheese
dill, a couple shakes
garlic powder, a few shakes
paprika, a few shakes
salt to taste
2-3 Tbsp. sunflower oil

Mix all dry ingredients together in a small bowl (or in a plastic bag). Pour milk into a second small bowl. Slice fish fillets into long narrow strips, dip in milk, then swish around in flour mix until coated. Place into preheated oil in a frying pan and let sizzle on med-high heat for several minutes. Flip fish over and let fry until desired crispiness. *Now one last thing* If you can eat tartar sauce, dig in! If you need an egg-free alternative that is good served with any fish, mix together about a cup of plain yogurt, about 1/2 Tbsp lemon juice, and about 1/2-1 Tbsp. dill. Stir it all together and add more dill or lemon juice to taste. You can also add a dash of garlic powder.

Pasta Salad (I modified this recipe from Good Housekeeping Aug. 2013 issue, page 141)
1 lb. brown rice pasta, penne or elbow
1 lemon
1/4 cup extra virgin olive oil (I used sunflower oil)
2 Tbsp. white wine or white wine vinegar
2 Tbsp. chopped fresh dill (I used dried)
1 Tbsp. capers, rinsed, drained, chopped (I used chopped green olives)
1 Tbsp. Dijon mustard
1 clove garlic, crushed
1 pint grape tomatoes, cut into halves
1/2 English (or regular) cucumber, thinly sliced into half-moons

Cook pasta until al dente. While pasta cooks, squeeze 2 Tbsp. lemon juice into large bowl. Add oil, wine/vinegar, dill, capers, mustard, garlic, and 1/2 tsp. each salt and pepper; whisk to combine. Stir in tomatoes and cucumber. Add hot pasta to the large bowl and toss until well coated. Serve warm or refrigerate in an airtight container up to 1 day ahead. (The original recipe added shrimp, however since we’re doing fish sticks, I left that out.)