Step by step recipe for frozen fish sticks in coconut breading with dip sauce. Nutritional value of one serving: (total 6) Calories 206, total fat 4.5 g, saturated fat g., proteins 27 g., carbohydrates one 5 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 45 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Fish fingers
- 800 gr. tilapia fillet, cut into pieces 7 cm., thickness 1 cm.
- 1 and 1/4 Art. breadcrumbs
- 1/3 Art. sweetened coconut flakes
- 2 tbsp. l polenta
- 1 tsp curry powder
- 1/2 tsp salt
- 1 large egg white
- Cooking spray
Carrot and yogurt sauce
- 1/3 Art. natural yogurt 2%
- 1 small carrot, finely grated
- 2 tsp chili sauce
- 1 tsp low salt soy sauce
- 1 feather green onions, finely chopped
- 1/2 lime juice
- Salt to taste
- Mix all the ingredients
Recipes with similar ingredients: tilapia, breadcrumbs, coconut, polenta, carrots, chili sauce, curry, soy sauce, yogurt
Recipe preparation:
- Mix breadcrumbs, coconut flakes in a blender, polenta, curry powder and salt for chopping coconut shavings and make fine flour. Pour into a shallow dish. In a separate bowl, beat the egg white with 1 tbsp. l water.
- Dip the fish in the egg first, then roll in the flour. You can fry sticks, or prepare for storage.
- Preheat the oven to 220 ° C. Sprinkle with a cooking spray sheet for baking and lay out the sticks, generously spray the spray onto the sticks. Bake until golden brown for 15-20 minutes. Remove from oven and season with salt. Serve with carrot and yogurt sauce for dipping.
- Make a semi-finished product from fish sticks. Lay out fish fingers on a baking sheet and put in the freezer for freezing, for 1-2 hours. Separate from the pan with a spatula, and pack in a plastic bag. Store in the freezer for up to 1 month.
