COCONUT CRUMBED FISH FINGERS WITH ASIAN DIPPING SAUCE

Coconut crumbed fish fingers with Asian dipping sauce. Many people wouldn’t dream of cooking fish and chips at home, when the high street ‘chippy’ does such a great job – but shops are restricted to using ingredients that don’t reduce the life of the oil they use in frying. Beer, sparkling water and shreds of coconut wouldn’t work for them.

These fish fingers can be cooked in a small home deep-fat fryer or a large saucepan with several centimetres of oil but take extreme care to stand over the fryer during the cooking process and never leave the pan unattended. They can also be baked in an air fryer; or a hot oven for a lighter option.

Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin

Prep and cooking time: 30 minutes

Serves: 4 as a light lunch

Skill level: Easy

Ingredients

500g white fish fillet, bones and skin removed
3 tbsp plain flour seasoned well with salt,
Pepper and a sprinkling of turmeric
3 eggs, beaten
10 tbsp coarse breadcrumbs or Panko
Breadcrumbs mixed with
5 tbsp desiccated coconut

For the Asian Dip
(works brilliantly with any fried fish)

100ml rice wine vinegar
100ml light soy sauce
3 cloves garlic, crushed
2 tbsp honey
2 tbsp fresh ginger root, finely grated
2 tsp sesame seeds
2 tsp sesame oil
Dried chilli flakes to taste
Squeeze of lemon or lime

Method

• Cut the prepared fish into fish finger-sized strips.
• Roll in the seasoned flour, brush with beaten egg and then roll in the breadcrumbs and coconut.
• Arrange on a large plate but avoid stacking them.
• Chill until required.
• Mix together the ingredients for the dressing, season to taste and set aside.
• Deep fry the fish fingers for 4-6 minutes or until crisp and golden brown and the fish is cooked.
• Break one open to check – it should be flaky and no longer translucent. Drain them on kitchen paper and sprinkle with a little salt.
• Alternatively you can cook them in an air fryer; adjust cooking times according to manufacturer’s instructions. Pile onto a plate and serve with the dip on the side.