Oat-Crusted Fish Strips with Creamy Coconut Oat Milk Sauce

Recipe Yield: 4-5 servings 

Prep Time: 15 minutes, Cook Time: 20 minutes, Total Time: 35 minutes.

Ingredients:

Fish

  • 2 Whole Bassa/White Fillets (1-2lbs)

  • ¼ cup Foska Old Fashioned Oats

  • 1 tbsp Foska Refined Cornmeal

  • 1 egg

  • 1 tsp Oat Milk

  • ¼ tsp Garlic Powder

  • ¼ tsp Onion Powder

  • ¼ tsp Scotch Bonnet Powder

  • TT salt 

Creamy Coconut Oat Milk Sauce 

  • 1 Sachet Coconut Powder 
  • 1 cup Foska Oat Milk 
  • 1tbsp Jerk Seasoning 
  • TT Salt 
  • 2 tbsp Cornstarch

Instructions:

Fish

  1. Wash and cut fish into 1 inch strips
  2. Coat Fish in combined dry seasoning
  3. Prepare the breading station for the fish by: combining egg and Foska Oat Milk to make egg wash, lightly season the Foska Refined Cornmeal and Foska Old Fashioned Oats and combine
  4. Heat the frying pan with desired cooking oil of your choice.
  5. Firstly, coat the seasoned fish in the egg wash mixture; afterwhich, evenly coat with the cornmeal and oats mixture then place in the heated frying pan.
  6. Cook on both sides for 3 minutes until golden brown. 

 

Creamy Coconut Oat Milk Sauce 

  1. Combine the coconut powder with Foska Oat Milk and add to a small saucepan on a medium low heat. 
  2. When the mixture starts to simmer, add jerk seasoning and salt to taste. Stir continuously to avoid lumps in the sauce. 
  3. In a separate cup, make a slurry by adding the cornstarch to 1 tbsp water; which should be thick in consistency. Add the slurry to the sauce and stir constantly until the sauce has thickened. 
  4. Plate fish, pour sauce on top and serve !