May 10, 2018
COCONUT AND LEMON FISH FINGERS (Fish fingers noix de coco et citron)
COCONUT AND LEMON FISH FINGERS
(Fish fingers noix de coco et citron)
I did this recipe many years ago when I first invited my friend’s son from the Nursery school : I had to feed a starving crowd with little time and it had to be fresh, easy and original. I do remember when one of the mothers who came to me later on asked where she could find those yummy coconut fish fingers because she wanted to purchase some… So yes, they are very popular, easy and healthy… To accompany this dish, I made a nice salad with asparagus and Parmesan… As it is perfect for adults as well, it may be a dinner dilemma in no time…
Wine pairing : Pinot gris (White) from Alsace.
COCONUT AND LEMON FISH FINGERS
A quick glance in your kitchen…
In your fridge
Egg
Cod fillets
Lemon
In your cupboard
Cornflour
Desiccated coconut
COCONUT AND LEMON FISH FINGERS
Around 15 fingers
3 cod fillets (cut in fingers)
1 plate with cornflour
1 plate with desiccated coconut
1 plate with 1 beaten egg
The zest of 1 lemon
Preheat the oven to 200° C.
Mix together the zest with the coconut.
Coat each piece of cod with flour, then dip into the egg, then dip into the coconut-lemon.
Put the fingers in a large rectangular tin and bake for 15 minutes.
Enjoy with a side salad or rice.
Fish fingers noix de coco et citron
Pour environ 15 “fingers”
3 filets de Cabillaud (coupés en « fingers »)
1 assiette avec de la maïzena
1 assiette avec de la noix-de-coco râpée
1 assiette avec un œuf battu
Le zeste d’un citron
Préchauffez votre four à 200° C.
Mélangez le zeste du citron avec la noix-de-coco.
Passez les fingers dans l’assiette de farine, puis d’œuf et enfin du mélange coco-citron.
Déposez les fingers dans un plat allant au four et cuisez-les 15 minutes.
Servez avec les Fish fingers de coco une salade ou du riz.
