Coconut Fish Fingers With Pineapple Raita Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine the shredded coconut, breadcrumbs, salt, and pepper.
• STEP 3.In a separate bowl, whisk together the eggs and lime juice.
• STEP 4.Dip each fish finger into the egg mixture, then coat it in the coconut breadcrumb mixture, pressing gently to adhere.
• STEP 5.Place the coated fish fingers on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
• STEP 6.While the fish fingers are baking, prepare the pineapple raita by combining the yogurt, pineapple, cucumber, mint, lime juice, and salt in a bowl.
• STEP 7.Serve the coconut fish fingers hot with the pineapple raita on the side for dipping.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to pat the fish fillets dry before coating them in the egg mixture to ensure the coconut crust sticks well.
• For extra crispiness, you can lightly spray the coated fish fingers with cooking spray before baking.
• If you prefer a spicier raita, you can add a pinch of chili powder or finely chopped chili peppers.

Storage and Serving

• Leftover fish fingers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fish fingers on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through.
• Serve the fish fingers as an appetizer with the pineapple raita, or as a main course with a side salad or steamed vegetables.