Australian Paleo Lemon Myrtle & Macadamia Crusted Fish Sticks with Creamy Avocado Dipping Sauce

Allergens

Fish, Eggs, Nuts (Macadamia)

Ingredients

• 1 lb firm white fish fillets (snapper, cod, or ling)
• 1 cup macadamia nuts, finely chopped
• 1/4 cup lemon myrtle leaves, ground into a powder
• 2 large eggs, beaten
• 1 cup almond flour
• 1 avocado, ripe but firm
• 1/4 cup full
• fat coconut milk
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Cut the fish fillets into strips, about 3 inches long and 1 inch wide.
3. In a shallow dish, mix together the ground lemon myrtle and almond flour.
4. In another shallow dish, beat the eggs with salt and pepper.
5. Dip each fish strip into the egg mixture, then coat with the lemon myrtle and almond flour mixture, pressing gently to adhere.
6. Arrange the coated fish sticks on the prepared baking sheet and bake for 12 15 minutes or until golden brown and cooked through.
7. While the fish sticks are baking, blend the avocado, coconut milk, lemon juice, salt, and pepper in a food processor until smooth.
8. Serve the fish sticks hot with the creamy avocado dipping sauce on the side.

Chef’s Insight

The unique combination of lemon myrtle and macadamia nuts creates a flavorful crust that pairs perfectly with the mild taste of white fish.

Notes

Ensure that you use ripe but firm avocados to achieve a smooth dipping sauce consistency.