Best 5 Coconut Crusted Fish Fingers Recipes
**Tantalize your taste buds with our crispy Coconut-Crusted Fish Fingers, a culinary delight that combines the flavors of the tropics with the comfort of classic fish and chips.**
Dive into a symphony of textures as you bite into these golden-fried fish fingers, enveloped in a crunchy coconut coating that shatters in your mouth, revealing the tender and flaky fish within. Each bite is a harmonious blend of sweet coconut, savory fish, and a hint of zesty lime. Served with a trio of dipping sauces – tangy tartar, creamy avocado crema, and spicy mango salsa – these fish fingers offer a tantalizing journey for your palate. Elevate your meal with our accompanying recipes for homemade tartar sauce, creamy avocado crema, and tangy mango salsa, each crafted with fresh ingredients to complement the fish fingers perfectly. Indulge in this culinary adventure and let the exotic flavors of coconut and zesty sauces transport you to a tropical paradise with every bite.
COCONUT FISH STICKS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. 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. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. 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. 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. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.
Nutrition Facts : Calories 701, Fat 40 grams, SaturatedFat 16 grams, Cholesterol 161 milligrams, Sodium 715 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 36 grams
COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA
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Steps:
- Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
- Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
- In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
- Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
- Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
- Spoon a bit of the mango salsa on each fillet and serve.
Nutrition Facts : Calories 705 kcal, Carbohydrate 55 g, Cholesterol 180 mg, Fiber 6 g, Protein 44 g, SaturatedFat 13 g, Sodium 485 mg, Sugar 28 g, Fat 36 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g
UTOKIA'S PECAN COCONUT CRUSTED FISH
Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
- Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
- Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
- For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g
CRISP CRUMBED FISH FINGERS
Crisp, crumbed fish strips are almost as speedy as fish fingers, but much smarter.
Provided by futureamazingchef
Categories 100+ Everyday Cooking Recipes Family-Friendly Recipes Kid-Friendly Fish
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
- Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
- Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
- Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
- Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 14.8 g, Cholesterol 53.8 mg, Fat 7.8 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 136.2 mg, Sugar 0.6 g
PECAN COCONUT CRUSTED FISH
Make and share this Pecan Coconut Crusted Fish recipe from Food.com.
Provided by LMillerRN
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
- COMBINE butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
- Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
- FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.
Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5
Tips:
- Choose the right fish. For this recipe, a firm, flaky white fish like tilapia, cod, or haddock is best.
- Cut the fish into even-sized strips. This will help them cook evenly.
- Make sure the fish is dry before coating it. This will help the coating adhere.
- Use a light hand when coating the fish. You don't want the coating to be too thick, or it will be more likely to fall off.
- Preheat the oven or air fryer before cooking the fish. This will help the fish cook evenly and prevent it from sticking.
- Serve the fish immediately with your favorite dipping sauce.
Conclusion:
Coconut-crusted fish fingers are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a crispy coconut crust and tender, flaky fish, these fish fingers are sure to be a hit with everyone who tries them. So next time you're looking for a new way to cook fish, give coconut-crusted fish fingers a try. You won't be disappointed!
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