Coconut-Crusted Fish Fingers


  • 500g skinless and boneless haddock (or other firm white fish), cut into about 12 pieces, each 3 x 10cm

  • 2 tbsp lime juice

  • 60ml coconut cream

  • 200g fresh coconut flesh (from 1 medium coconut), coarsely grated (or 150g desiccated coconut)

  • 20g panko breadcrumbs

  • 1 tsp chilli flakes

  • 60g unsalted butter, melted

  • 1 lime, quartered into wedges, to serve

  • salt


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