Pescatarian Maple & Apple Cider Vinegar Cassava Fries

Cassava fries are already a crowd-pleaser, but tossing them in a sweet-tangy maple and apple cider vinegar glaze takes them somewhere genuinely special. The yuca gets parboiled first, which gives the inside that soft, almost creamy texture before the oven crisps up the edges into something golden and irresistible. A whisper of turmeric and ginger in the coconut oil coating adds warmth without overpowering, so every bite has real depth. The glaze — maple syrup, apple cider vinegar, and coconut aminos — reduces into a sticky, lacquered finish that clings to each fry and hits that perfect sweet-savory-tangy note. Because everything here is built from whole, plant-based pantry staples, there's no need to scan labels for hidden fish sauces or meat-based additives — it's naturally clean and fits a fish-forward lifestyle without any workarounds. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are the kind of fries people ask about long after the plate is empty.

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