Coconut fish fingers with fresh mango chutney
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.