Coconut Fish Sticks

• 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
• 2 large eggs
• 2 cups breadcrumbs (preferably panko)
• 1 cup unsweetened shredded coconut, toasted
• 1 head broccoli, cut into florets
• Vegetable oil, for frying

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.
4. Beat the eggs with 1/4 cup water in another shallow bowl.
5. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl.
6. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture.
7. Set on a rack until ready to cook.
8. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes.
9. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
10. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side.
11. Drain on a paper towel-lined plate.
12. Serve with the broccoli, lemon wedges and chutney sauce.
13. Per serving: Calories 701; Fat 40 g (Saturated 16 g); Cholesterol 161 mg; Sodium 715 mg; Carbohydrate 49 g; Fiber 5 g; Protein 36 g
14. Photograph by Christopher Testani

pollack, milk, mango, pepper, scallions, lemons, allpurpose, kosher salt, eggs, breadcrumbs, coconut, broccoli, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-fish-sticks-recipe.html (may not work)