Ingredients
1/4 cups Coconut Oil
1 whole Egg White
1- 1/2 cup Breadcrumbs, I Use Panko
Method
Sources
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Recipe1M+
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Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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heat your oil in a dutch oven or deep-sided skillet. cut your fish fillet into chunks or sticks, whichever suits your fancy! season the fish pieces, then dip into the egg white. transfer to the breadcrumbs and coat each piece well. place pieces in the dutch oven with hot coconut oil. i had mine set over medium-high heat on my electric oven. you will only want to cook a few pieces at a timeovercrowding the pan will drop the oil temperature. depending on the size of your fish sticks, they need to cook about 5-8 minutes per side. remove from cooking oil and place on a plate to rest and keep warm while you finish cooking the rest. enjoy! note: this amount of fish was enough for 2 adults and some nibbles from a toddler. see my related blog post link for further info on homemade versus the store bought brands.