Coconut-crusted fish fingers

Name: Coconut-crusted fish fingers
Yield: Serves four
Ingredients: 500 g skinless and boneless haddock (or other firm white fish), cut into about 12 pieces, each 3 — 10cm; 2 tbsp lime juice; 200 g fresh coconut flesh (from 1 medium coconut), coarsely grated (or 150 g desiccated coconut); 60 ml coconut cream; 60 g unsalted butter, melted; 1 lime, quartered into wedges, to serve; 20 g panko breadcrumbs; 1 tsp chilli flakes; salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.

Ingredients

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

Fish course
Pescatarian
Gluten-free

Method

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