Coconut Fish Sticks

Directions

1. 1
   Combine the fish and milk in a large bowl; let soak.
2. 2
   Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl.
3. 3
   Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl.
4. 4
   Beat the eggs with 1/4 cup water in another shallow bowl.
5. 5
   Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl.
6. 6
   Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture.
7. 7
   Set on a rack until ready to cook.
8. 8
   Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes.
9. 9
   Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
10. 10
    Working in batches, fry the fish sticks until golden brown, about 2 minutes per side.
11. 11
    Drain on a paper towel-lined plate.
12. 12
    Serve with the broccoli, lemon wedges and chutney sauce.
13. 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. 14
    Photograph by Christopher Testani