Coconut-Crusted Fish Fingers
- 500g of your favourite firm, boneless fish
- 1/4 can coconut cream
- 2 tbsp fresh lime juice
- 150g shredded coconut
- 50g coarse breadcrumbs
- 1tsp chilli flakes
- 60g salted butter, melted
- 1 lime, to serve
- Salt, to serve
- Cut the fish into chunky fingers, then place in a bowl with coconut cream, lime juice and a pinch of salt.
- Mix together, ensuring each piece of fish is well coated, and then place in the fridge to marinate for up to a 1 hour. (TIP: Don't leave it marinating for longer or the acid from the lime juice will start to break down the fish).
- Take the fish out of the fridge and scrape off as much of the marinade mixture as possible.
- In a frying pan, toast the shredded coconut on a medium heat until it's golden brown (approximately 2-3 minutes). Then transfer to a bowl to cool.
- Once the coconut has cooled add breadcrumbs, chilli flakes and another large pinch of salt and mix well.
- Coat each piece of fish in melted butter, followed by the crumb mixture, and place on a wire rack on top of a baking tray.
- Put the fish on the middle or lower racks of the oven. Turn the griller to a high heat and cook for approximately 3 1/2 minutes on each side (7 minutes total). The fish is done when it's golden brown. (TIP: Don't put the fish on upper racks of the oven or the crumb will burn before the fish is cooked).
- Squeeze on some lime juice and sprinkle salt to taste!