Time: 35 min.
Complexity: easily
Servings: 4

Fried fish fingers in a crispy breading can be a delicious appetizer or main course when served with steamed broccoli. To prepare, take white fish fillets (pollock or cod) and soak them briefly in milk to make them even more tender and juicy. The fish will also get a wonderful crust thanks to the coating of coarse panko breadcrumbs and coconut flakes. Serve the fish fingers with a sweet and spicy mango chutney.

Ingredients:

• 0.6 kg pollock or cod fillet, cut into 2.5 cm thick strips.
• 1/3 cup milk
• 1/3 tbsp. mango chutney
• Half a jalapeño, seeded and finely diced
• 2 green onions, thinly sliced
• 2 lemons (1 squeezed, 1 cut into wedges)
• 0.5 cups flour
• 2 large eggs
• 2 cups breadcrumbs (preferably panko)
• 1 cup unsweetened toasted coconut flakes
• 1 head of broccoli, cut into florets
• Vegetable oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cod, chutney sauce, lemon juice, broccoli cabbage, coconut flakes, breadcrumbs, green onions, jalapeno pepper

We recommend

Preparation:

Step 1
• Combine the fish and milk in a large bowl and let it steep. In a small bowl, combine the chutney, jalapeño, green onions, lemon juice, and 2 tablespoons of water. In a shallow bowl, combine the flour, 0.5 teaspoon of salt, and black pepper to taste. In another shallow bowl, beat the eggs with 1/4 cup of water.
Step 2
• In a third shallow bowl, combine panko breadcrumbs, coconut flakes, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Pat the fish dry, then dip each piece in seasoned flour, dip in the egg mixture, and coat in breadcrumbs. Place on the grill until ready to grill.
Step 3
• Place the broccoli in a microwave-safe bowl with 3 tablespoons of water, cover with plastic wrap, and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch of 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.
Step 4
• Transfer to a plate lined with paper towels to drain excess oil. Serve the fish fingers with broccoli, lemon wedges, and mango chutney.

Votes: 2