Tropical Crispy Sea Bites
Dive into a tropical paradise with these irresistible Coconut-Crusted Fish Fingers. Savor the delicate flavor of flaky white fish, coated in a crispy golden crust of shredded coconut. Serve with a zesty mango salsa for a delightful burst of tanginess that balances perfectly with the sweet coconut. Perfect for gatherings or as a quick snack, these fish fingers will transport your taste buds to a beachside retreat.
ingredients
- 1 lb firm white fish fillets (such as cod or haddock)
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Fresh cilantro leaves, for garnishMango Salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- Salt, to taste
steps
- 1.
Cut the fish fillets into finger-sized strips.
- 2.
In one shallow bowl, mix the coconut, flour, garlic powder, paprika, salt, and black pepper.
- 3.
In another bowl, beat the eggs.
- 4.
Dip each fish strip into the egg mixture, then coat it in the coconut mixture, making sure it is fully covered.
- 5.
Heat vegetable oil in a large frying pan over medium-high heat.
- 6.
Fry the fish fingers in batches for 2-3 minutes per side, until they are golden brown.
- 7.
Place the cooked fish fingers on a paper towel-lined plate to absorb any excess oil.
- 8.
For the mango salsa, combine all the salsa ingredients in a bowl and mix well. Adjust the seasoning to taste with salt.
- 9.
Serve the crispy fish fingers hot, garnished with fresh cilantro leaves and accompanied by the refreshing mango salsa on the side.
