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Catch 'em & Cook 'em: Coconut Fish Sticks

April 20, 2016
By Capt. Dick May , Pine Island Eagle

Ingredients

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)

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 ready 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 EasyRiderCharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.

 
 

 

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