3-4 tilapia filets (you can use cod, but tilapia is low in mercury. Alaskan cod is in the medium category for mercury levels. If you can find arctic cod, it is in the low mercury category.)

6 oz sweet potato chips (Sprouts and Trader Joes have these)

1.5 tsp oregano

2 T fresh lemon juice  

1/4 cup coconut cream or softened butter


1. Preheat oven to 425 degrees. Pulse sweet potato chips in a food processor until they are in small pieces. Do not overdo it or else they'll be more like a flour dust. Mix your oregano with the chips in a medium sized bowl.

2. In a separate bowl, mix lemon juice and coconut milk. 

3. Cut your filets into rectangular strips. Dip them in coconut milk mixture and then coat them with the sweet potato mixture. 

4.  Place the fish sticks on a cookie sheet lined with parchment paper. Bake for 12-13 minutes or until fish is cooked through. Dust with sea salt as needed. These are great dipped in homemade paleo ketchup or paleo tarter sauce or just plain lemon juice! 

*hint: if you want these to be extra crispy, try spraying them with coconut oil cooking spray before baking! 

AuthorMatt Magnone