Coconut-crusted fish fingers

Ingredienti

Serves four

500g skinless and boneless haddock (or other firm white fish), cut into about 12 pieces, each 3 x 10cm

2 tbsp lime juice

60ml coconut cream

200g fresh coconut flesh (from 1 medium coconut), coarsely grated (or 150g desiccated coconut)

20g panko breadcrumbs

I tsp chilli flakes

60g unsalted butter, melted

I lime, quartered into wedges, to serve salt

Istruzioni

This makes a welcome change to the fish finger theme for kids, who love this alternative. The chilli flakes aren't too hot but reduce or lose them, if they're going to put anyone off. Thanks to Jamie Kirkaldy for giving Esme the idea to make these.

I. Place the fish in a bowl with the lime juice, coconut cream and ¼ teaspoon of salt. Mix, then leave in the fridge for about an hour, to marinate (don't leave it for much longer than that, as the fish will start to disintegrate). Scrape off and discard as much of the cream as you can from the fish, then set aside.

2. Place a large frying pan on a medium high heat and, once hot, add the coconut. Dry-fry for 6-7 minutes (or just 2-3 minutes, if using desiccated), stirring from time to time, until golden. Transfer to a medium shallow bowl and set aside to cool, then mix in the panko, chilli flakes and ½ teaspoon of salt.

3. When ready to cook, set your oven grill to high.

4. Coating one at a time, dip a piece of fish into the melted butter, followed by the coconut mix. Toss until it is coated on all sides and transfer to a wire rack placed on top of a large parchment-lined baking tray. Continue with the remaining pieces.

5. Place under the grill - leave about 20cm clear between the grill and the fish, otherwise it will burn! - and cook for 5-6 minutes, turning them over carefully halfway through - until cooked through and golden-brown. If the fish is not cooked but the coating is brown and ready, just turn the grill off and leave in the oven for 2-3 minutes: the fish will cook in the residual heat.