Low Carb/Keto Mahi Fish Sticks, Crispy!

These crispy baked Mahi Fish Sticks are so good! I serve them with Tartar Sauce, but I also love them drizzled with Malt Vinegar, it brings back childhood memories of the "Fish n' Chip" shops in England. :)

TIPS:

*Try to find the Locatelli cheese... it's has a wonderful texture and flavor for coating!

*When combining your tartar sauce ingredients, taste along the way and adjust to your preference

*Read through the recipe thoroughly before beginning, have everything set up and ready to go.

Serves 3:

What you'll need:

Fish Sticks

2 Mahi Filets, patted dry and cut into strips (mine were about 1/2-3/4 inch thick and 3 inches long)

Pre-coating:
3 Tbsp. Oat Fiber
2 Tbsp. Arrowroot Powder
2 Tbsp. whey protein isolate powder (unflavored) (or Egg White Protein powder)
Dash of salt and pepper

Egg Dip:
2 Eggs
1 Tbsp. Dijon Mustard

Coating:
1/3 c. almond flour
2.5 oz bag of salt and pepper pork rinds finely crushed (I like Epic brand best)
1/3 c. Locatelli Pecorino Romano cheese, or any other super fine grated hard cheese
1/8 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. smoked paprika
1/8 tsp. onion powder
1/8 tsp. garlic powder
Pinch of fresh ground sea salt and fresh ground pepper as desired (keep in mind the cheese and pork rinds are salted)

Tartar Sauce

1/3 c. Mayo (I like Avocado Oil Mayo best)
1 medium sized dill pickle, finely minced
2 tsp. pickle juice
3 drops liquid stevia
1/4 tsp. powdered sweetener (I like Lakanto monkfruit, but swerve works too)
dash of onion powder
dash of garlic powder
fresh ground salt and pepper, just a touch
1/2 tsp. dried dill

For Sauce:

Combine tartar sauce ingredients, adjusting per your personal tastes, refrigerate while you cook the fish.

For the fish:

Preheat oven to 425.

Prepare a baking sheet by placing a large oven safe cooling rack on top of it and spraying lightly with avocado oil.
In a shallow dish, combine Pre-coating ingredients and set aside. In another shallow dish, beat eggs and dijon mustard, set aside. In a gallon size ziploc bag, combine all coating ingredients.
Cut fish filets into strips, and pat dry.

Coat fish pieces in pre-coating, shake off excess and transfer to egg dip. Use a fork to turn them over to coat all over, allow excess to drip off before placing in ziploc bag. Press coating crumbs all over and place on baking rack. Repeat with all pieces of fish.

Spray fish pieces lightly with Avocado or Olive Oil, bake for 6 minutes, then turn fish over and spray other side. Bake another 6-10 minutes or until fish flakes easily.

Enjoy! I served this with a side of steamed broccoli with lemon and butter.