Kids and I will always have something in common. We both like to dunk things in dips before we eat them.
I love veggies with dip, fries with ketchup, chips with salsa, chicken fingers with honey, and fish fingers with sweet chili sauce. I even love a corn dog with mustard.
I think it has something to do with the fact that I love to eat with my hands and I really love picnics. But maybe it's just that the real me is a little bit lazy, who knows.
Regardless, here's a delicious Coconut Fish Finger recipe that's perfect for eating on it's own or dunking into a dollop of sweet chili sauce.
Coconut Fish Fingers - serves 2 people
6 fillets of pollock, or another fish finger shaped fish fillet
1/3 cup of flour
1 pinch of salt and pepper
1 egg, beaten
1/3 cup of shredded coconut
3/4 cup of Panko bread crumbs
Sweet chili sauce, for dipping
1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
2. Prepare three flat bowls or pie plates. Fill the first with flour and salt and pepper. Fill the second bowl with the beaten egg. And fill the third bowl with the bread crumbs and coconut.
3. Dip each piece of fish (on all sides) into the flour, then the egg, and then the coconut crumb mixture.
It helps to use one hand when dipping the fish into the egg and saving your other hand for only the dry mixtures, but do whatever you like.
4. Place fish fingers on the cookie sheet and bake for about 10 minutes or until the bottom of the fish begins to brown. Flip the fish and continue to cook for another 5-8 minutes.
5. Serve with sweet chili sauce for dipping and don't allow any utensils. Enjoy!