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KIWI magazine

Crispy Sweet Potato Fish Sticks

Grain Free, Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

This "free from" recipe and excerpt comes from Jennifer Robins' The Paleo Kids Cookbook.

"I’ve taken that favorite finger food and made them allergy friendly by creating an egg-free, grain-free crust out of sweet potato chips! Your little dunker will love dipping these and you can be confident that all of the ingredients are safe!"


  • 4 ounces crushed sweet potato chips (fried in avocado, olive or coconut oil)
  • ⅓ cup tapioca starch
  • 1 teaspoon garlic sea salt
  • ⅓ cup avocado, olive or coconut oil, ghee or sustainable palm shortening
  • ¾ pound wild caught cod (or other white fish)


  1. Preheat the oven to 350˚F.
  2. On a clean plate, combine the sweet potato chips, tapioca starch and garlic sea salt.
  3. Preheat the frying oil in a large skillet over medium/high heat.
  4. Slice your fish into sticks and dredge them in the breading mixture. If your breading isn’t sticking well, mash the chips smaller and use your fingers to press the breading onto the fish. Fry the coated fish sticks in small batches, flipping them after a minute or so on each side. You’ll want to crisp them up a bit before removing them.
  5. Once the fish sticks have been fried briefly, transfer them to a baking rack placed atop a baking sheet. This will help excess oil drain off while your fish sticks continue to cook in the oven.
  6. Bake the fish sticks for around 20 minutes. Remove and serve warm with your favorite dipping sauce.

FOR LITTLE HANDS: Allow your child to help smash the chips into crumbs, combine the crust ingredients on a plate and dredge the fish sticks to coat them. Older children may help fry the fish sticks while supervised as well.

Recipes from The Paleo Kids Cookbook, written by Jennifer Robins and with photography by Jennifer Robins and Jeremy Meek, have been reprinted with the permission of Page Street Publishing Co.

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