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Catch ‘em & Cook ‘em: Coconut Fish Sticks

August 28, 2013
Capt. Dick May , Pine Island Eagle


1 1/4 Lbs. fish fillets cut into 1 inch thick strips

1/3 C. milk

1/3 C. jarred mango chutney

1/2 Jalapeno Pepper, seeded and diced

2 Scallions thinly sliced

2 Lemons (1 juiced & 1 cut into wedges)

1/2 C. Flour

Kosher salt and freshly ground pepper

2 Lg. eggs

2 C. panko

1 C. unsweetened shredded coconut toasted

1 head broccoli cut into florets

Vegetable oil for frying

How to:

1. Combine the fish and milk in a large bowl and allow to soak.

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

3. Combine the flour, 1/2 tsp. salt, and pepper to taste in a shallow bowl.

4. Beat the eggs with 1/2 cup water in another shallow bowl.

5. Mix the breadcrumbs, coconut, 1/2 tsp. salt and 1/4 tsp. 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. Set on a rack until reado to cook.

7. Put the broccoli in a microwave-safe bowl with 3 Tbsp. water, cover with plastic wrap and microwave until tender.

8. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.

9. Working in batches, fry the fish sticks until golden brown about 2 minutes per side.

10. Drain on a paper towel lined plate.

11. Serve with broccoli, lemon wedges and chutney sauce.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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