Fish Sticks with Carrot Fries

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

white fish fillets

🥗Healthier: cod

💰Cheaper: pollock

Cod is leaner, while pollock is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

lemon wedges

💰Cheaper: lime wedges

Lime can provide a similar acidity at a lower cost.

Preheat the oven to 425°F (220°C).

Cut the ends off the heirloom carrots and slice them in half for a flat surface.

Cut the carrots into matchstick shapes.

Add the matchstick carrots to a baking dish lined with unbleached parchment paper.

Drizzle a couple tablespoons of olive oil over the carrots, then season with salt, pepper, garlic powder, paprika, and dried dill. Mix to combine and spread evenly on the pan.

Bake the carrot fries for 10 minutes at 425°F.

Pat the fish fillets dry and squeeze the juice from half a lemon over them.

Cut the fish fillets into stick shapes, about half an inch apart.

In a bowl, mix 1/4 cup of Primal Kitchen ranch with 1/4 cup of water to create the wet ingredient for breading.

In a plastic bag, combine 1.5 cups of crushed pork rinds with smoked paprika, garlic powder, onion powder, salt, and pepper. Shake to combine.

Dip each fish stick into the ranch mixture, allowing excess to drip off, then place them back on the cutting board.

Transfer the fish sticks to the bag with the pork rind mixture and shake to coat evenly.

After 10 minutes, turn the oven to broil at 550°F. Place the fish sticks on a wire rack in a baking dish, spraying with oil to prevent sticking.

Bake the fish sticks at 550°F for 12 minutes, ensuring they are on the middle rack and the carrot fries are on the bottom rack.

While the fish sticks are baking, prepare the cocktail sauce by mixing 1/4 cup of no sugar added ketchup, 1 tablespoon of horseradish, the juice from half a lemon, and salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens