To a small pan over medium heat melt butter and add shallot. Add hot sauce and ketchup and whisk until well combined. Reduce heat to low and simmer, stirring occasionally.
In deep-sided skillet, heat 1 inch of frying oil to 350°F.
With a mandolin or very sharp knife, slice carrot and celery into paper thin slices and set aside.
Add plant-based fish sticks to oil, a few at a time, and fry for 3-4 minutes or until internal temperature reaches 165°F. Drain on paper towels and cook remaining fish sticks.
Heat a skillet over medium heat and add a small amount of oil. Warm tortillas in pan until pliable.
Toss fish sticks in buffalo sauce.
To assemble, place two fish sticks in each tortilla and top with carrot and celery slices, ranch dressing and parsley.
Preparation5 minutes
Cook Time 10 minutes
Serves 2-3
INgredients
½ cup plant-based butter
1 small shallot, minced
½ cup hot sauce
2 tablespoons ketchup
Vegetable oil, for frying plus extra for tortillas
1 carrot
1 rib celery
1 package Good Catch® Plant-Based Fish Sticks
Corn tortillas
Plant-based ranch or bleu cheese dressing
Flat-leaf parsley, for garnish
Instructions
To a small pan over medium heat melt butter and add shallot. Add hot sauce and ketchup and whisk until well combined. Reduce heat to low and simmer, stirring occasionally.
In deep-sided skillet, heat 1 inch of frying oil to 350°F.
With a mandolin or very sharp knife, slice carrot and celery into paper thin slices and set aside.
Add plant-based fish sticks to oil, a few at a time, and fry for 3-4 minutes or until internal temperature reaches 165°F. Drain on paper towels and cook remaining fish sticks.
Heat a skillet over medium heat and add a small amount of oil. Warm tortillas in pan until pliable.
Toss fish sticks in buffalo sauce.
To assemble, place two fish sticks in each tortilla and top with carrot and celery slices, ranch dressing and parsley.
