Crispy Coconut Fish Sticks
These crispy coconut fish sticks are very tasty. The tamarind, lemon zest and pepper are the secret to the flavor. You can also make these into fish cakes by pulsing the fish four times in a food processor and then forming them into cakes, and coating and frying them.
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 1 to 1 ½ lbs. of your favorite fish
- 2 eggs
- ⅔ cup all-purpose flour of your choice or rice or quinoa flour
- ¼ cup coconut flour
- 1 Tbsp. tamarind powder
- 1 lemon, zest and cut into wedges for serving after zesting
- 1 Tbsp. Italian seasoning
- 1 tsp. black pepper
- 1 tsp. sea salt
- Coconut oil for frying
Wash fish fillets in cold water, set to dry on clean cutting board. Check for any bones and remove them. Cut the fillets into thin strips lengthwise along the fillets, then cut strips into shorter pieces (3 to 4 inches long each.)
When fish is all cut up, set aside. Whisk the egg and water in a shallow pan (glass pie pans work very well for this purpose.)
Mix the dry ingredients including the lemon zest in a separate shallow dish, turn and mix well with a fork until well combined.
Set the two dishes next to each other on the counter with the fish at one end by the eggs and the frying pan at the other end, by the dry mixture.
Place two to three cups of coconut oil into a wok or deep pan over medium high heat and heat to 320°F. Turn down to medium if it starts getting too hot.
Dip the fish sticks one at a time through the egg and then through the flour mixture until well coated. Prepare small batches at a time so there is plenty of room for them in the pan. The pan should be half fish sticks and half empty space so they do not touch or cool down the oil too quickly.
Cook for two minutes and use tongs to turn to brown on both sides. Remove them as they finish cooking one at a time to a surface covered with crumpled paper towels to drain the excess oil. Keep adding new fish sticks to the pan as you remove cooked ones until all of them are fried.
You may need to add more oil depending on the size of the pan or the number of batches you end up with. Larger pans can hold more fish sticks at a time, and will use slightly less oil over all.
Serve with fresh sections of lemon, homemade tartar and/or Bombay Bomber sauce, and Asian or American coleslaw. These are also wonderful for a fish and egg breakfast, served with over-easy eggs or 6-minute soft boiled eggs so you get the drizzly egg yolk on the fish. Nothing beats it for a delicious breakfast.
Originally posted 2020-08-01 19:50:06.