Before talking about the Green aspect of this recipe, I have to talk about the basil sauce. This is undoubtedly one of the best dips I’ve done since a good tip. It’s simple and fresh for the hot season. I would put it everywhere: salads, sandwiches and roasted vegetables! If you are not a fan of the fish, this sauce goes wonderfully with a “Buddha Bowl”.
Otherwise, I use 2 ingredients that are often discarded: the nut pulp of the homemade milk preparation and the aquafaba (small chickpea juice). I use nuts like crispy breadcrumbs and aquafaba as an egg replacement to make the Breading stick. Without being as effective as eggs, it is an interesting vegetarian alternative and still effective! To make this recipe totally vegetarian, it is enough to replace the FishNet with tofu.
Ingredients for sticks
- 1 full fillet of cod cut into sticks
- 1 cup of well-dried Walnut pulp (1h to 300 °f in the oven)
- 1/2 cup flour
- The aquafaba of a chickpea cane
- one c.s. garlic powder
- A pinch of crushed chili
- A pinched salt
For the sauce
- 1 good wall lawyer
- the juice of a quarter of lemon
- 1 clove of garlic
- 1 green onion
- 2 c.s. of sour cream
- 10 basil leaves
- A pinch of salt
- Preheat oven to 400 °f.
- For the sticks, mix the walnut pulp, garlic powder, chili and salt in a plate. Book.
- Place the flour in a plate.
- Pour the aquafaba into a bowl.
- Dip the pieces of fish into the flour, then the aquafaba and finally into the Breading.
- On a plate, put a parchment paper and a small net of oil. Place the fish and Cook 10-12 minutes.
- During this time, put all the ingredients of the sauce in a small food processor and pulser until homogeneous consistency.
- Serve alone or accompanied by salad!