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  • Jefferson Adams

    Crunchy Gluten-free Fish Sticks with Tangy Dipping Sauce

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/16/2016 - Whether for a special treat for kids or as a special snack for grown-ups, these DIY fish sticks are baked for a more nutritious alternative to frying, and sure to please.

    Photo: CC--Mike FlemingIngredients:

    • 1½ pounds fresh tilapia, or other firm white fish fillets
    • 1 cup Rice Chex cereal, finely crushed
    • 1 fresh egg
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • ¼ cup finely chopped fresh flat-leaf parsley
    • ½ cup light mayonnaise
    • 2 small dill pickles
    • 2 teaspoon whole-grain mustard
    • Lemon wedges
    • Kosher salt and black pepper



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    Directions:
    Heat the oven to 425 degrees F.

    Line a baking sheet with nonstick foil.

    In a shallow bowl, combine the crushed Rice Chex, oil, paprika, half the parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.

    Crack egg into a separate bowl and whisk.

    Cut the tilapia diagonally into 1½-inch-thick strips.

    Coat fish in egg, then cover with Chex crumb mixture, pressing gently to help it adhere.

    Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.

    While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley.

    Serve the fish with the dipping sauce and lemon wedges.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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