Homemade Fish Sticks – Sourdough Breadcrumbs - The Weston A. Price Foundation

This recipe reflects the eighth of our 11 Wise Traditions Dietary Principles which is to include animal foods from both land and sea in your diet to balance omega-6 and omega-3 fatty acids. Dip the fish sticks in a Andrea Beaman’s probiotic-rich tartar sauce recipe. We published a similar fish stick recipe with coconut flour instead as a grain-free option!

1 lb of wild caught cod
2 pasture-raised eggs
½ cup of sprouted flour
1.5 cups of coarse sourdough breadcrumbs make with about 2 thick slides of dry sourdough bread
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ teaspoon black pepper
2 tablespoons of olive oil or melted butter

Tear dry/stale sourdough bread into small pieces.
Bake at 350°F for 10–12 minutes until completely dry and toasted.
Cool, then pulse in a food processor until you get coarse, uniform crumbs.
Mix the crumbs with salt, black pepper, garlic powder, and paprika.
Here is an alternative way to make the sourdough breadcrumbs different seasonings: https://www.theclevercarrot.com/2021/10/homemade-sourdough-breadcrumbs/

Cut the fish into equal finger-sized sticks.
Set up three shallow bowls in a row.
Put the flour, salt, garlic powder, and black pepper in the first bowl.
Beat the two eggs in the second bowl.
Put the sourdough breadcrumbs in the third bowl.
Coat a fish stick in the flour mixture.
Dip the fish into the beaten egg.
Press the fish into the sourdough crumbs so they stick well.
Place the coated fish sticks on a baking sheet lined with parchment paper.
Drizzle the top of the fish sticks with olive oil or melted butter.
Bake at 425°F for 12 to 15 minutes until the fish flakes and the crust turns golden brown.