fish fingers/fish sticks? (totally vegan, promise)

[Guest guest]

You would not believe that, as I was eating this fried and lightly

battered rogue (volunteer) squash that came up in the garden, and

dipping it in a thousand island/mayo-type sauce, I realized that the

squash was flaky.

 

The whole taste flashback was of fish sticks! Very weird. But, if

anyone has been hankering for a gf veggie fish stick, here's your

chance.

 

I don't know what kind of mixed up hybrid I have, but it is

predominantly spaghetti squash, hence the flakiness. It cuts, however,

softly as do summer squashes. It didnt' look stringy/flaky while raw.

 

I merely cut peeled squash into 1/2 inch by 3 inch strips, dipped in

flour (I also used a light egg-type batter for some of them, but simple

gf flour works, too. You could try mixing some 1/8 cup soy flour with

two eggs' worth water, approx. 4 Tbsp (is that 1/8 cup?), and then

fried in oil on both sides about 3 minutes each.

 

Jo

[Guest guest]

For another take on homemade " fish " sticks, check these out:

 

http://www.zenpawn.com/vegblog/2007/01/03/tofu-fish-sticks

 

 

-Erin

http://www.vegandonelight.com

 

 

, " joprout " <JoProut

wrote:

>

> You would not believe that, as I was eating this fried and lightly

> battered rogue (volunteer) squash that came up in the garden, and

> dipping it in a thousand island/mayo-type sauce, I realized that

the

> squash was flaky.

>

> The whole taste flashback was of fish sticks! Very weird. But, if

> anyone has been hankering for a gf veggie fish stick, here's your

> chance.

>

> I don't know what kind of mixed up hybrid I have, but it is

> predominantly spaghetti squash, hence the flakiness. It cuts,

however,

> softly as do summer squashes. It didnt' look stringy/flaky while

raw.

>

> I merely cut peeled squash into 1/2 inch by 3 inch strips, dipped

in

> flour (I also used a light egg-type batter for some of them, but

simple

> gf flour works, too. You could try mixing some 1/8 cup soy flour

with

> two eggs' worth water, approx. 4 Tbsp (is that 1/8 cup?), and then

> fried in oil on both sides about 3 minutes each.

>

> Jo

>