Co­conut fish fingers with fresh mango chut­ney

The Guardian - Feast - - Six Of The Best - Recipe by Claire Thom­son, 5oclock­

Prep 15 min Cook 10 min Serves 4 (2 adults, 2 chil­dren)

50g des­ic­cated co­conut 50g dry bread­crumbs 500g white fish fil­lets (cod, co­ley or pollock work well), skinned, boned and cut into bite-size strips 1 egg, lightly beaten with 1 tbsp wa­ter 50g plain flour Veg­etable oil Cu­cum­ber, halved, seeded and cut into half moons, op­tional

For the chut­ney

200g ripe mango, peeled and diced 1 tsp sugar 50ml wa­ter Salt and black pep­per 1 lime 1 pinch all­spice (op­tional)

To make the chut­ney, in a blen­der put the mango, sugar, wa­ter, sea­son­ing, the juice of ½ the lime and the all­spice, if us­ing, and blitz smooth. Set aside.

Line two bak­ing trays with parch­ment. Toss the co­conut and bread­crumbs to­gether, sea­son to taste and put in a wide bowl. Put the egg and flour in sep­a­rate wide bowls.

Dust the fish lightly in the flour, dip in the egg, dredge through the bread­crumb-co­conut mix­ture to coat both sides, then lay the fish on the tray.

Heat 2cm of the oil in a large fry­ing pan un­til shim­mer­ing, then fry the coated fish (you may need to do this in batches) for about two min­utes on each side, un­til golden brown and cooked through. Drain on kitchen pa­per.

Serve the cooked fish with the rest of the lime cut into wedges and the chut­ney on the side. Cu­cum­ber is also nice here to swoop through the sauce.

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