Crispy Coconut-Crusted Fish Fingers Recipe

Step 1

Pat the fish dry with paper towels and cut into 1-inch wide strips. Sprinkle the fish with salt and let sit while you prepare the rest of the recipe.

Step 2

In a small saucepan over medium-high heat, combine the apricot preserves, vinegar, ginger, and ¼ cup water and bring to a boil. Reduce the heat to low and simmer until slightly reduced, 1 to 2 minutes. Stir in the scallion and season with sambal and salt to taste. Transfer to a small bowl.

Step 3

In a shallow bowl, combine the panko and coconut and season with salt and pepper. Put the flour and egg into 2 separate bowls. Rinse the fish and dry well with paper towels. Coat the fish in the flour, tapping off any excess, then dip into the egg. Add the fish to the panko mixture, turning to coat and pressing to adhere. Transfer to a plate.

Step 4

Add 1/2 inch oil to a medium skillet and place over medium-high heat. When the oil reaches 400°F, add the fish strips, in batches if necessary. Fry, turning once or twice, until golden, 2 to 3 minutes per side. Drain on paper towels and sprinkle lightly with salt. Transfer to a platter and serve right away with the sauce alongside for dipping.