Crispy Plantain Crusted Fish Sticks {W/Cucumber~Dill Sauce}

Crazy fact: I did not like fish sticks as a kid. Like at all. In fact, I hated all fish. And all ocean-related foods for that matter. Whack, I know. Thankfully now, I’m smarter and wiser and have found many ways to enjoy the stuff. The newest being this… plantain chip breaded fish sticks. They’re so freakishly delicious- crispy, light, flaky. Fish fan or not, these puppies will turn you. 😉

If you’re like me, you love plantain chips and eat them constantly with guac and salsa. Lucky for people like us, they’re super easy to find nowadays. Trader Joe’s, Whole Foods, Safeway, and even gas stations often have plantain chips now! And best of all, they’re usually pretty darn cheap… especially if you find the cheapo gas station ones. There’s usually no difference in ingredients- just plantains, palm or coconut oil, and salt, but they’re only about two bucks a bag. I like THIS KIND.

If you’re struggling to find them, and don’t feel like ordering, just make your own! It’s easy… check out my version HERE. 🙂

I’d love to see your versions of this dish.. not only to hear how/if you enjoyed it, but also to see how you plate it! I laughed so hard looking at this meal when I served it. So very 80’s. And green. And TV dinner-like, ha! And what’s up with that monster dill tree there? Like anyone’s gonna eat that! But hey, they say it’s what’s on the inside that counts! And the inside is beautiful. 😉

So, if you make it, I’d love to see your creation- how about hashtagging #honeygheeandmemeals on Insta or FB!!? 80’s or not, I’m sure I’ll love it! And maybe even get some good ideas for my future fish dishes… 🙂

INGREDIENTS

for the fish…

1 lb cod (or other white fish you like)

4 oz plantain chips, I use THESE

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

2-3 tbsp healthy cooking fat (I use half ghee/half avocado oil)

2 eggs

extra salt and pepper, for fish

for the cucumber~dill sauce…

1/2 cup grated cucumber, strained

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1 tsp fresh lemon juice

1 tbsp chopped fresh dill

3 tbsp mayo (see my homemade mayo HERE)

optional…

1 bunch asparagus, roasted

1 handful fresh arugula

DIRECTIONS

Start with the sauce…

Slice cucumber and remove seeds with a spoon

Grate the cucumber with a standard cheese grater

Using strong paper towels or cheese cloth, wrap the grated

cucumber up and squeeze it into a ball to release excess moisture

Keep squeezing until as much liquid is gone as possible

Stir the cucumber, salt, pepper, garlic, lemon, dill, and mayo into a small bowl

Taste and adjust seasonings as desired

Refrigerate until ready to use

To make fish…

Make sure the fish fillets are free of bones

Cut down to a smaller size if desired…

For an entrée, larger pieces are great- for a snack or finger food meal, slice them smaller 🙂

Make the plantain crust…

Place the plantain chips, salt, pepper, and garlic powder in a food processor

Blend until a breading has formed… some small pieces are okay 🙂

Sprinkle both sides of the fish with salt and pepper

Beat eggs in a bowl

Scoop the plantain breading out onto a plate

Ready to assemble!

(If cooking asparagus, begin roasting it now- trim/snap off bottom ends, toss lightly in some salt, pepper, and oil, then roast at 400 degrees on a baking sheet for 15-20 minutes, until cooked to your liking)