I recently discovered rice flower and used them as a coating for the fish sticks. The crust creates a very crispy coating around the fish which locks in the moisture and perfectly steames the fish inside. The fish comes out moist, flaky but not dry. These fish sticks are so easy to make and great for the kids. Serve it up as an entree with steamed rice and veggies on the side or enjoy as an appetizer with favorite dipping sauce.
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Perfectly crispy fish sticks that are gluten-free.
- 1 pound Cod Fish
- 1 large egg
- 1/4 cup water
- 1/2 cup rice flour
- Canola or vegetable oil
- sea salt or kosher salt
Cut the fish into thick strips. Season with salt.
In a shallow dish, add the egg and water, wisk well and set aside.
In another bowl add the rice flour and season with some salt, and set aside.
Preheat a cast iron skillet and pour in the oil about 1/4 inch up. Set the heat on medium to high. Make sure the oil has heated well before frying.
Coat the fish in flower first, then dip into the egg mixture and coat with the flour once again.
Fry the fish a few at a time, make sure not to overcrowd them.
Fry on one side until edges start to turn golden brown and then flip over to cook on the other side until golden brown.
Place the fish on paper towel to absorb excess oil. To reheat, simply place the fish on a baking sheet and bake at 350 F until warm.
Serve with dipping sauce and condiments of your choice.