Coconut Fish Fingers With Pineapple Raita Recipe

Recipe By Slurrp

Coconut Fish Fingers with Pineapple Raita is a delicious and tropical twist on the classic fish fingers. The fish is coated in a crispy coconut crust, giving it a unique texture and flavor. The pineapple raita adds a refreshing and tangy element to the dish, balancing out the richness of the fish. This recipe is perfect for a quick and easy appetizer or a light and flavorful main course.

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30minstotal
30m.total
Coconut Fish Fingers With Pineapple Raita
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Ingredients for Coconut Fish Fingers With Pineapple Raita Recipe

  • 50 gram White Fish Fillets, Cut Into Finger Sized Pieces
  • 1/10 cup Shredded Coconut
  • 1/10 cup Breadcrumbs
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/5 Eggs
  • 1/10 tablespoon Lime Juice
  • 1/10 cup Plain Yogurt
  • 1/20 cup Diced Pineapple
  • 0.03 cup Diced Cucumber
  • 1/5 tablespoon Chopped Fresh Mint
  • 1/10 tablespoon Lime Juice
  • 0.03 teaspoon Salt

Directions: Coconut Fish Fingers With Pineapple Raita Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  • STEP 2.In a shallow dish, combine the shredded coconut, breadcrumbs, salt, and pepper.
  • STEP 3.In a separate bowl, whisk together the eggs and lime juice.
  • STEP 4.Dip each fish finger into the egg mixture, then coat it in the coconut breadcrumb mixture, pressing gently to adhere.
  • STEP 5.Place the coated fish fingers on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
  • STEP 6.While the fish fingers are baking, prepare the pineapple raita by combining the yogurt, pineapple, cucumber, mint, lime juice, and salt in a bowl.
  • STEP 7.Serve the coconut fish fingers hot with the pineapple raita on the side for dipping.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to pat the fish fillets dry before coating them in the egg mixture to ensure the coconut crust sticks well.
  • For extra crispiness, you can lightly spray the coated fish fingers with cooking spray before baking.
  • If you prefer a spicier raita, you can add a pinch of chili powder or finely chopped chili peppers.

Storage and Serving

  • Leftover fish fingers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the fish fingers on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through.
  • Serve the fish fingers as an appetizer with the pineapple raita, or as a main course with a side salad or steamed vegetables.
Nutrition
value
182
calories per serving
18 g Fat2 g Protein4 g Carbs5 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    5g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    13mg
  • Iron
    < 1mg
  • Vitamin A
    108mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    43mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp