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Faux ‘Fish’ Sticks With Coconut Basil Crema [Vegan]

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Remember those frozen fish sticks your mom used to throw on a sheet pan and heat up in the toaster oven? These are way better. Hearts of palm are the secret ingredient in these "un-fish" sticks, and you will be amazed at how similar they look and taste to traditional fish sticks! Vegetables – what can't they do?

Faux 'Fish' Sticks With Coconut Basil Crema [Vegan]

This Recipe is :

Vegan

Serves

About 15 sticks

Cook Time

35

Ingredients

‘Fish’ Sticks:

  • 2 14-ounce cans hearts of palm
  • 1 1/3 cups Panko breadcrumbs, divided
  • 2 teaspoons vegan Worcestershire
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper

Coconut Basil Crema:

  • 1 13.5-ounce can coconut milk
  • 1/2 cup fresh basil leaves
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

To Make the ‘Fish’ Sticks:

  1. Combine 2/3 cup breadcrumbs with other ingredients for sticks in a food processor and pulse a few times until roughly chopped.
  2. Form into stick shapes, dip into remaining crumbs, and turn to coat all sides.
  3. Heat about 1/4 inch of oil in a medium skillet over medium heat. Fry a few sticks at a time for 1 – 2 minutes per side then remove to paper towel lined plate.

To Make the Crema:

  1. Combine all ingredients in food processor or blender and pulse until smooth.
  2. Pour into a small saucepan and place over medium-low heat.
  3. Stir constantly until it begins to thicken, about four minutes.
  4. Serve warm with sticks or refrigerate to serve cold.

Notes

If you prefer, these can be baked at 400°F for 12-15 minutes until crispy instead of frying.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Hearts of Palm

 

AUTHOR & RECIPE DETAILS


photo

Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 



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