Plant-Based “Fish” Sticks with Young Coconut

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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

  1. 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!
  2. 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.  
  3. Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
  4. Heat up a pan with the oil. 
  5. Remove the “fish” sticks from the fridge, dip into the batter.
  6. 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.
  7. 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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