Catch ‘em & Cook ‘em: Coconut Fish Sticks
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)
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 easyriderchar-ters.com. “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.