Best Coconut Fish Sticks Recipes

COCONUT FISH STICKS

Coconut Fish Sticks image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds pollack or cod fillets, cut into 1-inch-thick strips
1/3 cup milk
1/3 cup jarred mango chutney
1/2 jalapeno pepper, seeded and diced
2 scallions, thinly sliced
2 lemons (1 juiced, 1 cut into wedges)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 large eggs
2 cups breadcrumbs (preferably panko)
1 cup unsweetened shredded coconut, toasted
1 head broccoli, cut into florets
Vegetable oil, for frying

Steps:

Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. 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. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch 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. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

Nutrition Facts : Calories 701, Fat 40 grams, SaturatedFat 16 grams, Cholesterol 161 milligrams, Sodium 715 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 36 grams

COCONUT FISH STICKS

coconut fish sticks image

this came out of my fav magazine recipes

Provided by Wallace Hale

Categories Fish

Time 50m

Number Of Ingredients 13

Ingredients

1 1/4 lb pollack or cod fillets, cut into 1-inch-thick strips
1/3 c milk
1/2 c jarred mango chutney
1/2 jalapeno pepper seeded an diced
2 scallions, thinly sliced
2 lemons(one juiced, 1 cut into wedges
1/2 c all-purpose flour
salt an pepper to taste
2 large eggs
2 c breadcrumbs
1 c unsweetened shreddedcoconut, toasted
1 head broccoli, cutto floretes
vegtable oil to fry

Steps:

1. combine the fish an milk in a lrg bowl, let soak. mixthe chutney, jalapeno,scallions, lemon juice an 2 tbls water in small bowl. Combine the flour, 1/2 teas salt an 1/2 teas pepper to tastein a shallow bowl. beat the eggs with 1/4 cup water in another shallowbowl. mix the breadcrumbs, coconut, 1/2 teas salt an 1/2 teas pepper in a third shallow bowl. drain the fish, then coat each piece in the seasoned flour. dip in the egg mixture an roll in the breadcrumb mixture. set on rack until ready to cook.
2. put the broccoli in a microwave safe bowl with 3 tabls water, cover with plastic wrap an microwave till tender about 5 min.
3. meanwhile heat 1/2 in vegtable oil in a lrg skillet over med-hi heat. working in batches. fry the fish sticks until golden brown, about 2 min per side, Drain on a paper towl-lined plate. serve with the broccoli, lemon wedges an shutney sauce. ummmm