Coconut Fish Sticks

Ingredients

• 2 cups breadcrumbs preferably panko
• 1 head broccoli cut into florets
• 1.3 pounds filets 1-inch-thick cut into strips
• 2 large eggs 
• 0.5 cup flour all-purpose
• 0.5  jalapeno diced seeded
• 4 servings kosher salt and pepper freshly ground
• 2  lemons juiced cut into wedges
• 0.3 cup mango chutney jarred
• 0.3 cup milk 
• 2  scallions thinly sliced
• 1 cup coconut or shredded unsweetened toasted
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap
• microwave

Directions

1. Combine the fish and milk in a large bowl; let soak.
2. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl.
3. 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.
4. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl.
5. 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.
6. 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.
7. Drain on a paper towel-lined plate.
8. Serve with the broccoli, lemon wedges and chutney sauce.
9. Photograph by Christopher Testani