Name: Coconut fish fingers with caper mayo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Coconut fish fingers; 500 gram potatoes, cut into 1cm-thick wedges; 500 gram firm white fish, cut into fingers; 1/4 cup plain seasoned flour; 2 eggs, lightly beaten; 2 cup shredded coconut; Caper mayonnaise; 1/2 cup mayonnaise; 1 tablespoon capers, chopped; 1 teaspoon lemon juice; To serve; rocket leaves; lemon wedges

Coconut fish fingers with caper mayo

Fish coated in a light coconut crust and served with homemade wedges and a satisfying caper mayo. Just $3.10 per serve.

Serves 4

Prep

15M

Cook

45M

Total

Skip to Recipe

Ingredients

Coconut fish fingers

500 gram potatoes, cut into 1cm-thick wedges

500 gram firm white fish, cut into fingers

1/4 cup plain seasoned flour

2 eggs, lightly beaten

2 cup shredded coconut

Caper mayonnaise

1/2 cup mayonnaise

1 tablespoon capers, chopped

1 teaspoon lemon juice

To serve

rocket leaves

lemon wedges

Method

Coconut fish fingers

1.Preheat oven to moderate, 180°C.

2.Line 2 oven trays with baking paper.

3.Arrange potato in a single layer on 1 tray. Spray with oil and season.

4.Bake for 25-30 minutes, turning once, until tender and golden brown.

5.Dust fish in flour, shaking off excess. Dip into egg and coat in coconut. Arrange on tray. Spray with oil and season. Bake for 12-15 minutes until fish flakes when tested with a fork.

Caper mayonnaise

6.In a small bowl, combine all ingredients. Season to taste.

To serve

7.Serve fish with wedges and mayonnaise. Accompany with rocket salad.

✦ To deep-fry fish fingers, heat oil until a cube of bread sizzles when added. Cook fish in batches for 2-3 minutes until golden. Drain.
Note

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Ingredients

Method

Coconut fish fingers

Caper mayonnaise

To serve

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