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Catch ‘em & Cook ‘em: Coconut Fish Sticks

May 2, 2018
By 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/ Jalapeno pepper seeded and diced

2 Scallions thinly sliced

2 Lemons (1 juiced & 1 cut into wedges)

1/s 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 bread crumbs, 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 bead crumb 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 was a former long-time island fishing guide and cookbook author.



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