Oat-Crusted Fish Strips with Creamy Coconut Oat Milk Sauce

Ingredients

Fish

• 2 whole bassa/white fillets (1–2 lbs)
• ¼ cup Foska Old Fashioned Oats
• 1 tbsp Foska Refined Cornmeal
• 1 egg
• 1 tsp Foska Oat Milk
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp scotch bonnet powder
• Salt, to taste

Creamy Coconut Oat Milk Sauce

• 1 sachet coconut powder
• 1 cup Foska Oat Milk
• 1 tbsp jerk seasoning
• Salt, to taste
• 2 tbsp cornstarch

Instructions

Fish

1. Wash and cut fish into 1 inch strips.
2. Coat fish in the combined dry seasoning.
3. Prepare the breading station for the fish: combine egg and Foska Oat Milk to make an egg wash; lightly season the Foska Refined Cornmeal and Foska Old Fashioned Oats and combine.
4. Heat the frying pan with the cooking oil of your choice.
5. Firstly, coat the seasoned fish in the egg wash mixture; after which, 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; it should be thick in consistency. Add the slurry to the sauce and stir constantly until the sauce has thickened.
4. Plate the fish, pour the sauce on top and serve!