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1
Combine the fish and milk in a large bowl; let soak.
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2
Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl.
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3
Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl.
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4
Beat the eggs with 1/4 cup water in another shallow bowl.
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5
Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl.
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6
Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture.
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7
Set on a rack until ready to cook.
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8
Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes.
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9
Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
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10
Working in batches, fry the fish sticks until golden brown, about 2 minutes per side.
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11
Drain on a paper towel-lined plate.
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12
Serve with the broccoli, lemon wedges and chutney sauce.
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13
Per serving: Calories 701; Fat 40 g (Saturated 16 g); Cholesterol 161 mg; Sodium 715 mg; Carbohydrate 49 g; Fiber 5 g; Protein 36 g
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14
Photograph by Christopher Testani
