Last week Alex and I were grocery shopping and we passed the frozen food aisle. He asked, “What part of the fish does the stick come from?” We laughed (yes, I like lame jokes) and moved on. It got me thinking about how to recreate a crispy, fried fish dish. Here it is. Crispy, coconut breaded fish sticks. They are gluten and grain-free and oh so delicious!
Coconut Fish Sticks with Lime Sour Cream
Ingredients for the Fish Sticks:
- One pound of firm, white fish fillets (we used Trader Joe’s frozen Mahi Mahi) – cut into 1 inch strips
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt, plus extra for seasoning after frying
- 1/4 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoon ground cayenne or chipotle pepper
- 1 egg, beaten
- 1 cup unsweetened, shredded coconut
- Coconut oil for frying
Ingredients for the Lime Sour Cream:
- 1 cup of full fat sour cream
- Zest from 1/2 a lime
- Juice from 1/2 a lime
What to do for the Fish Sticks:
Preheat the oven to 200 degrees.
You will need three bowls. In the first, combine the coconut flour, salt, pepper, and cayenne or chipotle pepper. In the second, beat the egg. Put the shredded coconut in the third. Pat the fish dry. One piece at a time, complete the following steps. Coat the fish stick in the flour mixture. Then dip the fish in the egg. Then place it in the shredded coconut and gently press the coconut onto all side of the fish. Lightly shake off the excess coconut and place that piece of fish on a platter. Complete these steps with the remaining fish. Let the fish rest in the refrigerator for 10-15 minutes.
Heat a large frying pan over medium-low heat. Melt enough coconut oil in the pan to thickly coat the bottom. Place the fish sticks in the pan and fry for 3 minutes on each side. Do not overcrowd the pan. Work in batches if needed. As you remove them from the frying pan, sprinkle them lightly with additional sea salt. Keep the fish sticks warm and crispy by placing them into the oven until you are ready to serve them.
What to do for the Lime Sour Cream:
Combine all of the ingredients in a bowl and serve along side the fish sticks for dipping.
Yield 2 servings.
This recipe was shared at Food Renegade.