Fish is amazing. Bar none. But, for those of us who have a severe allergy to it, it's not so amazing (though I often dream about a delicious smoked salmon.... ah).
In my cooking, I often try to experiment with the food to make it work for me and what I'm craving... though this hasn't always been successful... but these "fish" sticks really worked. They're great reheated as well. You can substitute chicken for turkey if you prefer; turkey just gives that flakiness that we love from the original fish sticks. Enjoy!
Also, in the spirit of fish sticks, these are fried, but you can also bake them in the oven at 450F for 30 minutes (15 minutes, flip, another 15 minutes)
2 turkey breasts
1/2 cup olive oil
1/2 cup Kinnikinnick gluten-free panko style breadcrumbs
1 tsp ground rosemary
1 tsp paprika
1/2 tsp chili powder
1 tbsp garlic powder
1 tsp ground black pepper
1/4 tsp yellow curry
You will need a medium-sized skillet.
In small, shallow bowl, pour in 1/4 cup olive oil for dipping turkey breast. Cut turkey into strips and dip completely in olive oil. On medium-sized plate, combine breadcrumbs and spices. Dip turkey strips and coat completely in breadcrumb mixture.
Heat stove to medium. Pour remaining olive oil into skillet and place turkey strips into skillet. Depending on your stove, turn strips as until they are lightly browned on both sides.