Coconut Crusted Pollock Fish Sticks w/ Avocado Cream Dip

Coconut Crusted Pollock Fish Sticks w/ Avocado Cream Dip

I took the CFE’s International Saltfish Blogger Recipe Challenge, and glad I did because I actually had never heard of or tried the fish before now and what a pleasant surprise after accepting the challenge!

HOORAY FOR FISH STICKS! These tasty Coconut Crusted Pollock Fish Sticks are a fantastic appetizer prior to any entree or could even be enjoyed as an entree. I remember eating fish sticks growing up as a kid and sometimes when feeling nostalgic I like to recreate childhood food memories, except these aren’t your normal out of a box fish sticks, they’re a healthy spin on a childhood classic w/ an avocado cream dipping sauce. 

 If you’ve never had pollock fish, Isla Brisa Salted Pollock Fillets, come from the cold waters of the North Pacific. It’s a low fat, high in protein, mild-flavored delicate white fish thats flaky in texture. 

My other favorite thing about this fish and this recipe is its super easy to work with and prepare! I hope you enjoy these as much as me. 🙂 HAPPY EATING! 

 

Coconut Crusted Pollock Fish Sticks
Baked Coconut Crusted Fish Stick w/ Avocado Cream Dipping Sauce
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Ingredients
  1. *Follow instructions for preparing the fish on back of package 24hours prior to cooking
  2. 1 Package of Isla Brisa Pollock Fillets
  3. 1/3 Cup of Cornstartch
  4. 1 tsp of Salt
  5. 2 tsp of Paprika
  6. 2 Cups of Sweetened Coconut
  7. 3 Egg Whites Beaten
  8. 2 Avocado
  9. 2 tbsp of Lime Juice
  10. 2 tbsp of Finely Chopped Cilantro
  11. 1/4 Cup of Coconut Milk
  12. Salt & Pepper to Taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut your pollock fillets into strips.
  3. Add cornstarch, salt, and paprika in a bowl
  4. Add coconut flakes in a separate bowl.
  5. Add egg whites to a separate bowl and beat until foamy.
  6. Dredge pollock fillets in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, coating pollock well.
  7. Place on lined baking sheet, and bake 15 to 20 minutes until the coconut is browned.
  8. Make avocado dip by adding avocado, lime juice, cilantro, and coconut milk in food processor then salt & pepper to taste.
Notes
  1. *FOLLOW INSTRUCTIONS FOR PREPARING THE FISH ON BACK OF PACKAGE 24HOURS PRIOR TO COOKING
The Peachy Onion http://thepeachyonion.com/

CFE International offers a number of brands of salt fish which can be purchased at Costco, Jetro, Publix, & SaveALot!

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