COCONUT CRUSTED FISH FINGERS

Coconut Crusted Fish Fingers image

Number Of Ingredients 8

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500 grams skinless boneless haddock
2 tablespoon lime juice
60 milliliters coconut cream or heavy cream
75 grams Desiccated Coconut
20 grams panko crumbs
.5 teaspoon chilli flakes
60 grams coconut oil or butter
1 lime

Steps:

1. Place the fish in a bowl with the lime juice, coconut cream and 1/4 tsp of salt. Mix, then leave in the fridge for an hour to marinate (don't leave it for much longer than that as the fish will start to disintegrate). Scrape off and discard as much of the cream as you can from the fish, then set aside.
2. Place a large frying pan on a medium high heat, and, once hot, add the coconut. Dry-fry for 2-3 minutes stirring until golden. Transfer to a medium shallow bowl and set aside to cool, then mix in the [anko, hill flakes and 1/2 tsp of salt.
3. When ready to cook, set your oven broiler to high with rack in middle of oven.
4. Coating one at a time, dip a piece of fish into the melted oil/butter, followed by the coconut mix. Toss until it is coated on all sides and transfer to a wire rack placed on top of a large parchment-lined baking tray. Continue with the remaining pieces.