Fish Sticks

  • 18 Mar - 24 Mar, 2023
  • Mag The Weekly
  • Cookery


· 680 g fillets

· 1¼ cups breadcrumbs

· ½ cup sweetened shredded coconut

· 2 tablespoons yellow cornmeal

· 1 teaspoon mild curry powder

· Kosher salt

· 1 egg white

For Carrot-Yogurt Dip Sauce:

· ½ cup Greek yogurt

· 1 carrot, finely grated

· 2 teaspoons sweet chile sauce

· 1 teaspoon soy sauce

· 1 scallion, finely chopped

· Juice of ½ lime

· Kosher salt


Cut the fish into sticks. Combine the breadcrumbs, coconut, cornmeal, curry powder and ½ teaspoon salt in a food processor and pulse until the coconut is coarsely chopped. Dump out into a shallow dish. Whisk the egg white with one tablespoon water in another shallow dish. Dip the fish into the egg white, shake off the excess and coat thoroughly in the breadcrumb mixture. Bake immediately, or refrigerate up to an hour before baking. For the sauce: Combine the yogurt, carrot, little water, sweet chile sauce, soy sauce, scallions, lime juice and salt to taste. Refrigerate until ready to serve. Generously spray the fish sticks all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through. Remove from the oven and serve with the dip sauce.