Time: 45 min.
Complexity: easily
Servings: 6

A step-by-step recipe for frozen coconut-breaded fish sticks with dipping sauce.

Ingredients:

Fish sticks

• 800 g tilapia fillet, cut into 7 cm pieces, 1 cm thick.
• 1 and 1/4 tbsp. breadcrumbs
• 1/3 cup sweetened coconut flakes
• 2 tbsp. polenta
• 1 teaspoon curry powder
• 1/2 tsp salt
• 1 large egg white
• Cooking spray

Carrot-yogurt sauce

• 1/3 cup natural yogurt 2%
• 1 small carrot, finely grated
• 2 tsp chili sauce
• 1 teaspoon low-salt soy sauce
• 1 green onion, finely chopped
• Juice of 1/2 lime
• Salt to taste
• Mix all ingredients

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tilapia, breadcrumbs, coconut flakes, polenta, carrot, chili sauce, curry, soy sauce, yogurt

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Preparation:

Step 1
• In a blender, combine breadcrumbs, coconut flakes, polenta, curry powder and salt to grind the coconut flakes into fine flour. Transfer to a shallow dish. In a separate bowl, beat the egg white with 1 tablespoon of water.
Step 2
• Dip the fish in egg first, then roll in flour. You can fry the sticks or prepare them for storage.
Step 3
• Preheat oven to 425°F (220°C). Spray a baking sheet with cooking spray and place the sticks on it. Spray generously with cooking spray. Bake until golden brown, 15-20 minutes. Remove from the oven and season with salt. Serve with carrot-yogurt dipping sauce.
Step 4
• Make a semi-finished product from fish sticksPlace the fish sticks on a baking sheet and freeze for 1-2 hours. Remove from the baking sheet with a spatula and wrap in a plastic bag. Store in the freezer for up to 1 month.

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