Average Recipe
Prep Time
20 minutes
Cook Time
6 minutes

Unsweetened shredded coconut makes a great gluten-free breading for fish and chicken! The fish cooks very fast so make sure you don't overcook these; they will dry out if cooked too long. Also, have the skin cut off when you purchase the fish. It's is much easier that way! If you decide to do it yourself, just make sure your knife is very sharp.

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Thai Coconut Fish Sticks (Gluten-Free + Egg-Free)

1½ pounds halibut skin removed
¼ cups superfine sweet rice flour (or arrowroot powder)
5 tablespoons water
1 teaspoons Thai red curry paste
¾ teaspoons Herbamare
2 cups unsweetened shredded coconut
coconut oil (for cooking)