Coconut Fish Sticks

This was a weeknight dinner from my October issue of food network magazine.  There are so many recipes in this magazine!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 1/4 lbs of 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 black pepper
2 large eggs
2 cups breadcrumbs (preferably panko)
1 cup unsweetened coconut, toast
1 head broccoli, cut into florets
Vegetable oil, for frying

Directions:
1.  Combine the fish and milk in a large bowl; let soak.  Mix the chutney, jalapeno, scallions, lemon juice and 2 Tbsp water in a small bowl.
2.  Combine the flour, 1/2 tsp salt, and pepper to taste in a shallow bowl.  Beat the eggs with 1/34 cup water in another shallow bowl.  Mix the breadcrumbs, coconut, 1/2 tsp salt and 1/4 tsp pepper in a third shallow bowl.  Drain the fish, then coat each piece in seasoned flour, dip in eggs mixture and roll in the breadcrumb mixture.  Set on a rack until ready to cook.
3.  Put the broccoli in a microwave-safe bowl with 3 Tbsp water, cover with plastic wrap and microwave until tender, 5 minutes.
4.  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 broccoli, lemon wedges and chutney sauce. Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
420 calories
14g fat (6g saturated)
150mg cholesterol
360mg sodium
31g carbohydrates
2g fiber
1g sugar
39g protein