Coconut Fish Fingers

Ingredients

1 pound of skinless and boneless haddock or tilapia cut into long pieces
1 Tbsp of Maani’s Chicken Tandoori Spice Blend
2 tbsp lime juice
1/3 cup of coconut cream
Salt and Pepper to taste
3⁄4 cup of grated coconut
2 Tbsp of Panko Breadcrumbs
1 tsp chilli flakes
2 Tbsp unsalted butter, melted
1 lime, in wedges, to serve
store bought mango chutney

Directions

1. Preheat the oven to 350 Degrees

2. in a bowl, mix the fish with the lime juice, Maani’s Chicken Tandoori Spice Blend, coconut cream and a quarter-teaspoon of salt, then marinate in the fridge for an hour. Scrape off and discard as much of the cream as you can, then set aside the fish.

3. Put a large frying pan on a medium-high heat and, once hot, add the grated coconut. Dry-fry for 5 to 8 minutes, stirring from
   time to time, until nicely golden-brown. Remove from the heat, set aside to cool, then transfer to a shallow bowl and mix with the
   panko, chilli flakes and half a teaspoon of salt.

4. Taking one piece of fish at a time, toss the fish first in melted butter and then the coconut mixture, until coated all over, then transfer to a
   wire rack on a large baking tray. Once all the fish is coated, put the tray in the oven and bake for about 10 minutes until cooked
   through and the outside is golden-brown.

5. Serve at once with a wedge of lime and your mango chutney and enjoy!