| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 40 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 161 milligrams |
| Sodium | 715 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 5 grams |
| Protein | 36 grams |
Reviews
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I LOVED this recipe! This was my first time making fish sticks, and so now the bar is set pretty high. Loved the texture of the coconut and the flavor of the mango chutney sauce- the addition of the onion is amazing. I left the lemon juice out of my chutney sauce because mine already had enough tang. Also, make sure to add enough salt and pepper to your breading mixtures, otherwise the fish sticks can turn out bland… I sprinkled mine with some salt right after frying. YUM!!