Ingredients

• 1 1/4 pounds pollack or cod fillets, cut into 1-inch-thick strips
• 1/3 cup milk
• 1/3 cup jarred mango chutney
• 1/2 jalapeno pepper, seeded and diced
• 2 scallions, thinly sliced
• 2 lemons (1 juiced, 1 cut into wedges)
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 2 large eggs
• 2 cups breadcrumbs (preferably panko)
• 1 cup unsweetened shredded coconut, toasted
• 1 head broccoli, cut into florets
• Vegetable oil, for frying

Instructions

1. Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.
2. Photograph by Christopher Testani