SERVES 5
What you need
- 1 ¾ cup Copra’s Coconut Meat (need help measuring?)
- ½ cup (30g) breadcrumbs, gluten free or regular
- 1 tsp old bay seasoning
- 1 TBS dried crumbled nori
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 ½ cup flour of your choice
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tsp old bay seasoning
- 1 cup of beer or sparkling water
- 1 cup (224g) peanut oil or safflower oil
step by step
- In a food processor, pulse all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape – we were a little nervous about how well the coconut meat would bind with the other ingredients here, but it turned out to be fantastic!
- Dump the mixture onto a baking sheet lined with parchment paper and press together. Next, shape the mixture into individual fish sticks. To get about 8 fish sticks, use about 2 TBS of mixture for each. Set it in the fridge to harden while you make you batter.
- Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
- Heat up a pan with the oil.
- Remove the "fish" sticks from the fridge, dip into the batter.
- Fry for 2-3 minutes on each side on high heat, depending on your oil's heat, until golden brown. Remove from oil and place on a paper towel to absorb any oil.
- Serve with your favorite side of crunch. We chose veggies ( we're super into pickled lately!).
*Adapted from Jessica In The Kitchen
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