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Tempeh ‘Fish’ Fingers
These Tempeh 'Fish' Fingers are a crispy, plant-based alternative to traditional fish fingers, with a crunchy coconut coating and flavorful batter. Perfect for a light snack or appetizer, they offer a delightful texture and a hint of garlic and pepper that will have you reaching for more.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Ingredients
Servings:
3
Tempeh
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1 cuptempeh thinly sliced
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0.5 cupdessicated coconut
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0.75 cupcooking oil
Batter
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0.25 cupcornstarch
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0.25 cuprice flour
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1 tspgarlic powder
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0.5 tsppink salt
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0.25 tspground pepper
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0.5 cupwater
Instructions
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Mix together batter ingredients until smooth. Pour water in slowly to easily adjust batter thickness. Feel free to use more or less water according to preference.
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Coat tempeh slices in batter, followed by a coating of coconut.
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Prepare cooking oil on high heat in a wok.
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Deep fry tempeh slices for about 2 mins each side or until they turn golden brown.
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Remove slices from oil, and place on a plate lined with kitchen tissue to absorb excess oil.
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Serve immediately with Pineapple Sambal or other sauce of choice.
