Faux Fish Sticks with Coconut Basil Cream (Vegan + GF)
Snack time doesn't have to be plain and boring! Try these not-so-fishy sticks and delicious creamy dip!
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings15sticks (about)
Ingredients
Sticks:
2 400gor 14oz cans hearts of palm
1 1/3cupspanko breadcrumbsdivided (replace with gf breadcrumbs if needed)
2teaspoonsworchestershire *see note
1/2teaspoonsalt
1/2teaspoonpaprika
1/2teaspoonoregeno
1/4teaspoonpepper
Coconut Basil Crema:
1 400ml13.5oz can coconut milk
1/2cupfresh basil leaves
3tablespoonsolive oil
3tablespoonsflour
2clovesgarlic
1teaspoonsalt
1/4teaspoonpepper
Instructions
Combine 2/3 cup breadcrumbs with other ingredients for sticks in a food processor and pulse a few times until roughly chopped.
Form into stick shapes, dip into remaining crumbs, and turn to coat all sides. 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.
Crema:
Combine all ingredients in food processor or blender and pulse until smooth. Pour into a small saucepan and place over medium low heat. Stir constantly until it begins to thicken, about 4 minutes. Serve warm with sticks or refrigerate to serve cold.
Recipe Notes
If you prefer, these can be baked at 400 degrees F (200 C) for 12-15 minutes until crispy instead of frying. *if you are a vegan be sure to use a vegan worchestershire sauce because most worchestershires contain anchovy.