Coconut Fish Sticks
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Combine the fish and milk in a large bowl; let soak
2
Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl
3
Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl
4
Beat the eggs with 1/4 cup water in another shallow bowl
5
Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl
6
Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture
7
Set on a rack until ready to cook
8
Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes
9
Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat
10
Working in batches, fry the fish sticks until golden brown, about 2 minutes per side
11
Drain on a paper towel-lined plate
12
Serve with the broccoli, lemon wedges and chutney sauce
13
Photograph by Christopher Testani