Coconut Fish Sticks

Name: Coconut Fish Sticks
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters breadcrumbs (preferably panko); 1 head broccoli, cut into florets; 567 grams pollack or cod fillets, cut into 1-inch-thick strips; 2 larges eggs; 118 milliliters all-purpose flour; 1 jalapeno pepper, seeded and diced; 4 servings Kosher salt and freshly ground pepper; 2 lemons (1 juiced, 1 cut into wedges); 79 milliliters jarred mango chutney; 79 milliliters milk; 2 scallions, thinly sliced; 237 milliliters unsweetened shredded coconut, toasted; 4 servings Vegetable oil, for frying

You can never have too many main course recipes, so give Coconut Fish Sticks a try. This recipe serves 4. One portion of this dish contains around 44g of protein, 24g of fat, and a total of 744 calories. It is a good option if you're following a pescatarian diet. A mixture of eggs, mango chutney, coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Combine the fish and milk in a large bowl; let soak.

Ingredients you will need

Fish

Milk

Equipment you will use

Bowl

Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl.

Ingredients you will need

Lemon Juice

Green Onions

Jalapeno Pepper

Chutney

Water

Equipment you will use

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.

Ingredients you will need

Pepper

All Purpose Flour

Water

Egg

Salt

Equipment you will use

Bowl

Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl.

Ingredients you will need

Breadcrumbs

Coconut

Pepper

Salt

Equipment you will use

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.

Ingredients you will need

Seasoned Flour

Breadcrumbs

Fish

Roll

Dip

Egg

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.

Ingredients you will need

Vegetable Oil

Broccoli

Water

Fish

Wrap

Equipment you will use

Plastic Wrap

Microwave

Frying Pan

Bowl

Drain on a paper towel-lined plate.

Equipment you will use

Paper Towels

Serve with the broccoli, lemon wedges and chutney sauce.

Ingredients you will need

Lemon Wedge

Broccoli

Sauce

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

473milliliters

breadcrumbs (preferably panko)1head

broccoli, cut into florets 567grams

pollack or cod fillets, cut into 1-inch-thick strips 2larges

eggs 118milliliters

all-purpose flour 1

jalapeno pepper, seeded and diced 4servings

Kosher salt and freshly ground pepper 2

lemons (1 juiced, 1 cut into wedges)79milliliters

jarred mango chutney 79milliliters

milk 2

scallions, thinly sliced 237milliliters

unsweetened shredded coconut, toasted 4servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.