- 1 ½ lbs haddock (or any firm, meaty white fish)
- roughly 6 oz of plantain chips (Check labels, ideally just plantains, palm oil and salt)
- F.O.C. (fat of choice), palm and coconut will work well here
In a food processor, crush up the plantain chips until they’re the consistency of fine bread crumbs. Place the crumbs in a zip-top bag and add some salt, if the chips haven’t already been a-salted, I mean, salted. Corny? Yes.
Slice the fish fillets into strips/planks/sticks, width-wise Working in batches, add a few fish strips to the zip-top bag and shake around until the strips are completely coated.
Melt your F.O.C. in a saute pan over medium heat. Place the coated strips in the pan and let them get brown before you flip them to the other side. This should take less than a minute for each side. If you’ve cut the fish sticks pretty thick, don’t forget you’ve got 4 sides to brown, not just 2.