These Crispy Cauliflower Tacos make Taco Tuesday the best day of the week! Top them with smoky, spicy chipotle crema and tangy slaw for a hearty, flavourful taco dinner.
These Crispy Cauliflower Tacos are some of the best tacos I’ve ever made, right up there with my Crispy Beer-Battered Vegan Fish Tacos and BBQ Chickpea Tacos . Every bite is kind of like a mini adventure. (I love adventures, don’t you?) And this particular adventure starts with crispy breaded cauliflower, then finishes with a smoky vegan crema and tangy, crunchy slaw. Oh, and we can’t forget the avocado or the slices of jalapeño for an extra kick!
Basically, these tacos have it all— and then some .
While the ingredient list for these cauliflower tacos is long, they’re quite easy to make and every ingredient complements the others, so I don’t recommend skipping anything! The good news is that the slaw and crema can both be made in advance, so all you really need to make the day-of is the crispy cauliflower. Then, assemble and devour!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Cauliflower:
- Cauliflower
- All-purpose gluten-free flour – Or use regular all-purpose flour if you’re not on a gluten-free diet.
- Almond milk
- Salt
- Black pepper
- Garlic powder
- Crushed red pepper flakes
- Breadcrumbs
For the Kale Cabbage Slaw:
- Kale – Any variety will work here.
- Carrots
- Purple cabbage
- Apple cider vinegar
- Raw cane sugar
- Sea salt
- Ground black pepper
- Extra virgin olive oil
For the Chipotle Crema:
- Vegan Greek yogurt – Use plain Greek yogurt.
- Lime juice
- Garlic
- Sea salt
- Ground black pepper
- Chipotle chili in adobo – You can usually find this in the International aisle of the grocery store.
- Paprika – Use regular paprika or smoked to play up the smoky flavour in the chipotle.
- Almond milk
To Assemble the Tacos:
- Soft taco shells
- Jalapeño – You can omit this if you prefer milder tacos!
- Avocado
- Cilantro
- Limes
How Do You Clean and Cut Cauliflower?
Rinse the cauliflower in cold water and pat it dry. Remove the leaves (these are edible, so you can throw them in with the slaw if you like), then cut the whole cauliflower into quarters. Remove the cores and stems, then pull apart the florets with your hands.
How to Make Crispy Cauliflower Tacos
Ready for some flavour-packed vegan tacos?! Here’s what you’ll need to do.
Make the Cauliflower:
Prepare. Preheat your oven to 450ºF and line a sheet pan with a silicone baking mat or parchment paper.
Make batter. Whisk all the ingredients for the batter except the breadcrumbs in a large bowl. Put the breadcrumbs in a second bowl.
Coat the cauliflower. Dip a piece of cauliflower into the batter, shaking off the excess. Then, coat the cauliflower in the breadcrumbs and place it on the prepared baking sheet. Repeat until all of the cauliflower is breaded.
Bake. Place the baking sheet in the oven and bake for 22 minutes, or until the cauliflower is golden brown and crispy.
Make the Kale Cabbage Slaw:
Combine the ingredients. In a medium bowl, toss all of the slaw ingredients until well-combined.
Marinate. Let the slaw sit in the fridge or on the counter until you’re ready to assemble the tacos.
Make the Crema:
Combine the ingredients. While the cauliflower is baking, blend the crema ingredients in the small bowl of a food processor. Season with salt and pepper to taste; if you plan on drizzling the crema, you can add a tablespoon of water to thin it a bit.
Chill. Transfer the crema to a squeeze bottle or bowl and refrigerate.
Assemble the Tacos:
Warm the tortillas. Heat a teaspoon of olive oil in a skillet over medium heat. Place a tortilla in the skillet and heat it until it’s slightly puffy and golden brown in spots. Flip and heat the other side; repeat with remaining tortillas.
Assemble. Layer each tortilla with the slaw, crispy cauliflower, avocados, jalapeños, and cilantro, then drizzle with the chipotle crema and serve with lime wedges.
Tips for Success
Here are some tips for perfect cauliflower tacos!
- The smaller the florets, the better. More florets mean more time spent dipping and breading them, but it also yields more tender cauliflower because smaller florets cook faster. Large pieces may be hard and have a bit of a raw taste even after roasting.
- Coating the skillet. I use a pastry brush to brush the oil onto the skillet and make sure it’s evenly coated.
- Meal prep. If you’re making this recipe for meal prep, be sure to store each component separately, then assemble right before eating. You want to be able to heat only the cauliflower and tortillas, not the slaw and crema, which is why assembled tacos won’t work for storing!
How to Store and Reheat
The components for this recipe will last up to 4 days in the refrigerator. Reheat the cauliflower in a 350ºF oven until it’s warmed through, or warm it in the microwave or a skillet set over medium heat.
Can This Recipe Be Frozen?
This recipe isn’t ideal for freezing; the cauliflower can be frozen, but the slaw, crema, and other toppings cannot.
Ingredients
Crispy Cauliflower
- 1 small head cauliflower
- 1/2 cup all purpose gluten free flour mix
- 1/2 cup almond milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup bread crumbs
Kale Cabbage Slaw
- 2 cups kale , shredded
- 2 cups carrots , shredded
- 2 cups purple/red cabbage , shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Chipotle Crema:
- 1/4 cup Greek vegan yogurt
- 1 teaspoon lime juice
- 1/2 tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced
- ½ teaspoon paprika
- 1 tablespoon almond milk
Tacos:
- 10 corn tortillas
- ¾ of a small jalapeño , sliced (about 1 1/2 teaspoons)
- 1/2 ripe avocado , sliced
- 2 tablespoons cilantro , chopped
- 2 limes , sliced into wedges for garnish
Instructions
Tacos
- Preheat oven to 450 degrees.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes.
- Remove from oven and serve immediately. Enjoy!
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.
Lime Crema
- While cauliflower is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Place a skillet over medium heat. Add 2-3 tortillas at a time. Heat them for 1-2 minutes per side or until warm.
- Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the chipotle crema. Serve with limes. Enjoy!
These Crispy Cauliflower Tacos make Taco Tuesday the best day of the week! Top them with smoky, spicy chipotle crema and tangy slaw for a hearty, flavourful taco dinner.
These Crispy Cauliflower Tacos are some of the best tacos I’ve ever made, right up there with my Crispy Beer-Battered Vegan Fish Tacos and BBQ Chickpea Tacos . Every bite is kind of like a mini adventure. (I love adventures, don’t you?) And this particular adventure starts with crispy breaded cauliflower, then finishes with a smoky vegan crema and tangy, crunchy slaw. Oh, and we can’t forget the avocado or the slices of jalapeño for an extra kick!
Basically, these tacos have it all— and then some .
While the ingredient list for these cauliflower tacos is long, they’re quite easy to make and every ingredient complements the others, so I don’t recommend skipping anything! The good news is that the slaw and crema can both be made in advance, so all you really need to make the day-of is the crispy cauliflower. Then, assemble and devour!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Cauliflower:
- Cauliflower
- All-purpose gluten-free flour – Or use regular all-purpose flour if you’re not on a gluten-free diet.
- Almond milk
- Salt
- Black pepper
- Garlic powder
- Crushed red pepper flakes
- Breadcrumbs
For the Kale Cabbage Slaw:
- Kale – Any variety will work here.
- Carrots
- Purple cabbage
- Apple cider vinegar
- Raw cane sugar
- Sea salt
- Ground black pepper
- Extra virgin olive oil
For the Chipotle Crema:
- Vegan Greek yogurt – Use plain Greek yogurt.
- Lime juice
- Garlic
- Sea salt
- Ground black pepper
- Chipotle chili in adobo – You can usually find this in the International aisle of the grocery store.
- Paprika – Use regular paprika or smoked to play up the smoky flavour in the chipotle.
- Almond milk
To Assemble the Tacos:
- Soft taco shells
- Jalapeño – You can omit this if you prefer milder tacos!
- Avocado
- Cilantro
- Limes
How Do You Clean and Cut Cauliflower?
Rinse the cauliflower in cold water and pat it dry. Remove the leaves (these are edible, so you can throw them in with the slaw if you like), then cut the whole cauliflower into quarters. Remove the cores and stems, then pull apart the florets with your hands.
How to Make Crispy Cauliflower Tacos
Ready for some flavour-packed vegan tacos?! Here’s what you’ll need to do.
Make the Cauliflower:
Prepare. Preheat your oven to 450ºF and line a sheet pan with a silicone baking mat or parchment paper.
Make batter. Whisk all the ingredients for the batter except the breadcrumbs in a large bowl. Put the breadcrumbs in a second bowl.
Coat the cauliflower. Dip a piece of cauliflower into the batter, shaking off the excess. Then, coat the cauliflower in the breadcrumbs and place it on the prepared baking sheet. Repeat until all of the cauliflower is breaded.
Bake. Place the baking sheet in the oven and bake for 22 minutes, or until the cauliflower is golden brown and crispy.
Make the Kale Cabbage Slaw:
Combine the ingredients. In a medium bowl, toss all of the slaw ingredients until well-combined.
Marinate. Let the slaw sit in the fridge or on the counter until you’re ready to assemble the tacos.
Make the Crema:
Combine the ingredients. While the cauliflower is baking, blend the crema ingredients in the small bowl of a food processor. Season with salt and pepper to taste; if you plan on drizzling the crema, you can add a tablespoon of water to thin it a bit.
Chill. Transfer the crema to a squeeze bottle or bowl and refrigerate.
Assemble the Tacos:
Warm the tortillas. Heat a teaspoon of olive oil in a skillet over medium heat. Place a tortilla in the skillet and heat it until it’s slightly puffy and golden brown in spots. Flip and heat the other side; repeat with remaining tortillas.
Assemble. Layer each tortilla with the slaw, crispy cauliflower, avocados, jalapeños, and cilantro, then drizzle with the chipotle crema and serve with lime wedges.
Tips for Success
Here are some tips for perfect cauliflower tacos!
- The smaller the florets, the better. More florets mean more time spent dipping and breading them, but it also yields more tender cauliflower because smaller florets cook faster. Large pieces may be hard and have a bit of a raw taste even after roasting.
- Coating the skillet. I use a pastry brush to brush the oil onto the skillet and make sure it’s evenly coated.
- Meal prep. If you’re making this recipe for meal prep, be sure to store each component separately, then assemble right before eating. You want to be able to heat only the cauliflower and tortillas, not the slaw and crema, which is why assembled tacos won’t work for storing!
How to Store and Reheat
The components for this recipe will last up to 4 days in the refrigerator. Reheat the cauliflower in a 350ºF oven until it’s warmed through, or warm it in the microwave or a skillet set over medium heat.
Can This Recipe Be Frozen?
This recipe isn’t ideal for freezing; the cauliflower can be frozen, but the slaw, crema, and other toppings cannot.
Ingredients
Crispy Cauliflower
- 1 small head cauliflower
- 1/2 cup all purpose gluten free flour mix
- 1/2 cup almond milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup bread crumbs
Kale Cabbage Slaw
- 2 cups kale , shredded
- 2 cups carrots , shredded
- 2 cups purple/red cabbage , shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Chipotle Crema:
- 1/4 cup Greek vegan yogurt
- 1 teaspoon lime juice
- 1/2 tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced
- ½ teaspoon paprika
- 1 tablespoon almond milk
Tacos:
- 10 corn tortillas
- ¾ of a small jalapeño , sliced (about 1 1/2 teaspoons)
- 1/2 ripe avocado , sliced
- 2 tablespoons cilantro , chopped
- 2 limes , sliced into wedges for garnish
Instructions
Tacos
- Preheat oven to 450 degrees.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes.
- Remove from oven and serve immediately. Enjoy!
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.
Lime Crema
- While cauliflower is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Place a skillet over medium heat. Add 2-3 tortillas at a time. Heat them for 1-2 minutes per side or until warm.
- Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the chipotle crema. Serve with limes. Enjoy!
Cauliflower Tacos
Ingredients
Crispy Cauliflower
- 1 small head cauliflower
- 1/2 cup all purpose gluten free flour mix
- 1/2 cup almond milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup bread crumbs
Kale Cabbage Slaw
- 2 cups kale shredded
- 2 cups carrots shredded
- 2 cups purple/red cabbage shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Chipotle Crema:
- 1/4 cup Greek vegan yogurt
- 1 teaspoon lime juice
- 1/2 tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo finely minced
- ½ teaspoon paprika
- 1 tablespoon almond milk
Tacos:
- 10 corn tortillas
- ¾ of a small jalapeño sliced (about 1 1/2 teaspoons)
- 1/2 ripe avocado sliced
- 2 tablespoons cilantro chopped
- 2 limes sliced into wedges for garnish
Instructions
Tacos
- Preheat oven to 450 degrees.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes.
- Remove from oven and serve immediately. Enjoy!
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.
Lime Crema
- While cauliflower is baking, in a small food processor or with an immersion blender, blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Place a skillet over medium heat. Add 2-3 tortillas at a time. Heat them for 1-2 minutes per side or until warm.
- Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the chipotle crema. Serve with limes. Enjoy!
Nutrition
Cauliflower Tacos https://jessicainthekitchen.com/crispy-cauliflower-tacos-chipotle-crema/ February 17, 2022
These beer-battered Vegan Fish Sticks are crispy on the outside, tender on the inside, and perfect for pairing with homemade vegan tartar sauce!
I have four words for you: vegan fish and chips. Make these faux fish sticks and a batch of fries and you can enjoy a plant-based version of the British pub staple. Or use vegan fish sticks to make vegan fish tacos . Or…just devour them as-is with creamy tartar sauce for dipping. Basically, if you’ve been looking for a vegan seafood recipe, this is going to become your go-to anytime you’ve got a craving for something fishy.
When I stopped eating meat, seafood was the hardest for me to give up, so I was over-the-moon when I took my first bite of these vegan fish sticks. Let me tell you: seasoning is key here. I took all the fishy and salty seasonings I had—crushed nori and Old Bay seasoning—and paired them with hearts of palm and my trusty beer batter recipe. The result is a crispy, crunchy, golden-brown exterior and an inside that tastes like fish!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Vegan Fish Sticks:
- Hearts of palm
- Breadcrumbs – This recipe works with either gluten-free or regular breadcrumbs.
- Old Bay seasoning – Because this seasoning is so often used with seafood, it’s a flavour that tricks your brain into thinking you’re eating real fish!
- Dried crumbled nori – And this is the ingredient that gives the recipe that distinctive fishy flavour. Don’t skip it!
- Sea salt
- Ground black pepper
For the Beer Batter:
- Flour
- Salt
- Pepper
- Garlic powder
- Old Bay seasoning
- Beer or sparkling water – Use a pale-colored ale; avoid stout and other strong, dark beers.
For the Vegan Tartar Sauce:
- Vegan mayo – Store-bought or make your own vegan mayonnaise .
- Lemon or lime juice
- Chopped pickles or sweet relish
- Salt
- Pepper
- Fresh dill
Oil for Frying
- Peanut oil or safflower oil
What are hearts of palm?
Hearts of palm are harvested from the core of a palm tree. It’s hard to describe, but their texture is very much like artichokes. They work so well here because of their colour, texture, and natural flakiness. Hearts of palm make the best texture for vegan fish sticks because of this flakiness! Like tofu, hearts of palm take on any flavours you add to it.
How to Make Vegan Fish Sticks and Tartar Sauce
You’ll never buy disappointing plant-based seafood at the grocery store again when you see how easy it is to make vegan fish at home!
Make the vegan tartar sauce. Stir all of the ingredients together in a small bowl; season to taste and refrigerate until you’re ready to eat.
Pulse the ingredients. Place all of the fish stick ingredients in a food processor and pulse until flaky and well-combined. This should take about a minute; the mixture is done when you can press it into a firm shape, but it’s not yet mushy.
Form the fish sticks. Transfer the fish mixture to a baking sheet lined with parchment paper or a silicone mat. Use clean hands to shape the mixture into fish sticks; you should be able to make about 8. Press the sticks together firmly so they don’t fall apart! Place the baking sheet in the fridge.
Make the batter. Mix all of the dry ingredients in a large, wide bowl, then stir in the beer.
Cook the fish sticks. Heat the oil in a large, deep skillet set over high heat. Take the fish sticks out of the fridge and dip each into the batter, letting the excess drip off. Fry for 2 to 3 minutes on each side, or until golden brown. Transfer to a paper-towel-lined plate to absorb any excess oil.
Serve. Once all of the vegan fish sticks are cooked, serve them with tartar sauce for dipping!
Tips for Success
Here are some tips for getting the best vegan fish sticks!
- Shaping the sticks. I used about 2 tablespoons of the fish mixture for each stick; you can make them smaller if you like (fish bites!), but larger than this and it’s more likely that the sticks will fall apart while frying. Mine were roughly 3 inches long and 1 inch wide.
- Using less oil. If you like, you can use less oil, but I don’t recommend baking these in the oven—they won’t get as crispy!
- Serving suggestions. Not into tartar sauce? Try spooning Mango Basil Salsa over the fish sticks!
How to Store and Reheat Leftovers
These vegan fish sticks are really best eaten fresh, so I don’t recommend making them for meal prep. If you do end up having some leftovers, you can refrigerate them for 3 to 4 days and reheat them in a 350ºF oven or in a pan with a tablespoon oil.
Can This Recipe Be Frozen?
No, this is not a good recipe for freezing. If you want to make fish sticks to freeze, skip the beer batter and use a panko coating instead. They’ll keep in the freezer for up to 3 months; you can bake the fish sticks in a 350ºF oven from frozen for about 15 minutes, or until warmed through.
Ingredients
For the “Fish” Sticks
- 1 14 oz. jar , 396g of hearts of palm, drained, rinsed and pat dry and chopped up
- ½ cup breadcrumbs, gluten free or regular , 30g
- 1 teaspoon old bay seasoning
- 1 tablespoon dried crumbled nori
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Beer Batter
- 1 1/2 cup flour of your choice , Bob’s Red Mill 1:1 Baking Flour weight is 222g
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon old bay seasoning
- 1 cup beer or sparkling water
Vegan Tartar Sauce
- ½ cup vegan mayonnaise , 112g
- 1 teaspoon lemon or lime juice
- 1 tablespoon chopped pickles or sweet relish
- A pinch of salt , Less than ¼ teaspoon
- A pinch of pepper
- 1 tablespoon freshly chopped dill
Oil for Frying
- 1 cup peanut oil or safflower oil , 224g
Instructions
Vegan Tartar Sauce
- Stir all the ingredients together. Taste and add more salt or seasoning as preferred. Set in the fridge until you’re ready for it!
Fish Sticks
- In a food processor, PULSE all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape. You want to still have some flakiness to it so don’t mix it too much that it’s mushy.
- Dump the mixture onto a baking sheet lined with parchment paper or a silicone mat or even a plate lined with parchment paper and press together. Then shape the mixture into individual fish sticks, using about two tablespoons of mixture for each stick, to get about 8 fish sticks. Make sure that you press the sticks firmly together – you want it to be a solid piece for when you are battering it. I did roughly into 3 inches long and 1 inches wide. Set it in the fridge to harden up a bit while you make you batter.
- Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
- Heat up a pan with the oil (I like using peanut oil or safflower oil since it won’t be bitter). You can definitely make these with less oil, just test one first to see how it works for your preference! Remove the raw fish sticks from the fridge, dip into the batter, allowing the excess to drip off. Fry for 2-3 minutes on each side on high heat, depending on your oil’s heat, until golden brown. Keep an eye on these so you don’t burn them, and don’t take them out until they are golden brown. Remove from oil and place on a paper towel to absorb any oil.
- Make some crispy chips/fries on the side! Serve with some chips on the side and tartar sauce and enjoy !!
