Santa Cruz Celiac Support Group

Fish Sticks

This recipe was modified from a recipe in Molly Katzen’s recipe book for kids.

  • 2 pounds codfish, snapper or similar fillets
  • 3 eggs, slightly beaten
  • 1 1/3 cup crushed (or ground in food processor)gluten free Rice Checks-type cereal (we like Rice Crunch ‘Ems; Rice Checks are now GF in the US)
  • 2/3 cup cornmeal
  • Salt and pepper to taste
  • 1 stick butter, melted

For Tartar Sauce, combine:

  • 1 cup mayonnaise
  • Juice of 2 lemons (about 2 tablespoons)
  • ¼ cup pickle relish (we use Bubbie’s Dill Relish)

Mix cornmeal and cereal; season with salt and pepper. Wash fillets, pat dry with paper towel, and cut into long pieces. Dip in eggs and then roll in bread crumbs until coated. Lay out on baking sheet (for easy clean-up, line the baking sheet with parchment paper), then pour melted butter over each stick. Bake 15 minutes at 400 degrees until golden brown.

Serve with tartar sauce.

Freeze the leftovers

These do well frozen and reheated in a toaster oven at 400 degrees for 15 minutes (no need to defrost). To freeze, just place inside an airtight container and put parchment paper between each layer. Take out as many as you need each time.