Name: Coconut Fish Sticks
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.