I wanted to create a recipe that is a gout friendly but still satisfies that roadside comfort food desire. Let’s face it a fried fish taco with good salsa is just amazing. So the first thing we need is a roasted tomatillo salsa and vegan crack cream sauce. Our fish sticks are made from cauliflower and canned chickpeas. Did I mention that this recipe is gluten free? The benefits never stop.
For our fish sticks to a food processor I add three quarter of a cup canned chickpeas. Home made would be better but I was lazy. Three quarter of a cup roughly chopped cauliflower, two tablespoons chickpea flour, quarter teaspoon sea salt, quarter teaspoon garlic powder and two Tablespoons aquafaba (the liquid from the canned or cooked chickpeas). Pulse until it is chopped and comes together. But not so long that you make hummus.
Let this mixture sit in the fridge for a few hours. Then form into four fish sticks and place on a baking sheet lined with parchment paper or a silicone mat. Bake at 350 F for 25 minutes or so.
Warning I tried to deep fry these and it does not work. Perhaps fring in a nonstick pan with just a bit of oil would work but deep frying they break apart. But you could try frying after baking.
Serve on a corn tortilla heated thru to get some brown spots on them with salsa.
Cauliflower “fish” tacos made from cauliflower and canned chickpeas