Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
6 minutes
Servings
4

Unsweetened shredded coconut makes a great gluten-free breading for fish and chicken! The fish cooks very fast so make sure you don't ever cook 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 just make sure your knife is very sharp.

Read more about this recipe on the blog.

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

Ingredients
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)