A quick and fun dinner for the kids (or the kid in you)!
Ingredients
3 cod fillets, thawed if previously frozen
1 c. coconut milk
1 egg
1 c. tapioca starch (or arrowroot starch)
1 T. old bay seasoning
1 t. salt
1 t. pepper
1-2 cups coconut oil
tartar sauce or fresh lemons, quartered, for serving
Instructions
Rinse the cod fillets and pat them dry with a paper towel.
Cut the fillets into "sticks" width-wise.
Pour coconut milk into a pie plate or a plate with angled sides.
Dump the fish sticks into the coconut milk, turning to cover completely, and let them soak while you prepare the other ingredients.
Crack the egg onto another plate and beat it with a fork.
Combine the tapioca starch, old bay, salt, and pepper and dump onto an additional plate. (Or save yourself a dish, dump it all onto the plate, and use your fingers to mix it up.)
Meanwhile, add the coconut oil to a large frying pan or saute pan over medium-high heat. You want enough oil so that the oil is at least ½ an inch deep once it has melted.
With one hand, take a few pieces of fish and transfer them from the coconut milk to the egg mixture. Toss to coat. Then use the same hand to drop them into the tapioca starch mixture. Use your clean hand to toss. Repeat these steps until all of the fish sticks are dredged in tapioca starch.
When the oil appears hot but not smoking (or when a deep fry thermometer reads 325 degrees), drop one piece of fish into the oil. Make sure it bubbles and sizzles quickly to ensure your oil is at the right temperature. You want it to bubble/sizzle without going nuts and very loudly bubbling.
Add more pieces of fish to the pan, making sure they are not touching each other (this will help them brown evenly).
When the underside appears golden brown, flip carefully with tongs and fry on the other side (about 3-4 minutes per side).
Carefully remove to a paper-towel lined plate and sprinkle with a bit of additional sea salt if desired.
Add additional pieces of fish to the pan and continue frying.
Serve with tartar sauce or a drizzle of fresh lemon juice.
Recipe by sprinting spoon at https://www.sprintingspoon.com/fish-sticks/