Coconut Fish Sticks

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 pounds pollack or cod fillets, cut into 1-inch-thick strips

1/3 cup milk

1/3 cup jarred mango chutney

1/2 jalapeno pepper, seeded and diced

2 scallions, thinly sliced

2 lemons (1 juiced, 1 cut into wedges)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 large eggs

2 cups breadcrumbs (preferably panko)

1 cup unsweetened shredded coconut, toasted

1 head broccoli, cut into florets

Vegetable oil, for frying


  1. Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.
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