Coconut Fish Sticks (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
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:
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.
2. 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.
3. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes.
4. 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.
5. Per serving: Calories 701; Fat 40 g (Saturated 16 g); Cholesterol 161 mg; Sodium 715 mg; Carbohydrate 49 g; Fiber 5 g; Protein 36 g
6. Photograph by Christopher Testani
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