Pescatarian Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava is parboiled first to get that tender interior, then tossed in a punchy coconut oil marinade with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boil, dry, then bake — is the secret to getting edges that actually crisp up instead of turning soggy. The result is a fry that's earthy and starchy at its core but zingy and aromatic on the outside, finished with fresh cilantro and a squeeze of lime. Every ingredient here is naturally plant-based and seafood-free, so this works beautifully as a side dish or starter alongside your favorite fish or shrimp main. No meat, no fuss, and absolutely no sad frozen fries — just real, whole ingredients doing exactly what they're supposed to do.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp ground turmeric
- 1 tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the cassava sticks and cook for 8–10 minutes, until just tender when pierced with a fork but not falling apart. Drain well and spread on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture prevents crisping.
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