-
1
Cut the fish into sticks about 3 inches long and 1/2-inch thick.
-
2
Combine the breadcrumbs, coconut, cornmeal, curry powder and 1/2 teaspoon salt in the bowl of a food processor and pulse until the coconut is coarsely chopped.
-
3
Dump out into a shallow dish.
-
4
Whisk the egg white with 1 tablespoon water in another shallow dish.
-
5
Dip the fish into the egg white, shake off the excess and coat thoroughly in the breadcrumb mixture.
-
6
Bake immediately, or refrigerate up to 1 hour before baking.
-
7
To freeze, arrange the breaded fish sticks on a baking sheet and freeze until hard, 1 to 2 hours.
-
8
Store in re-sealable freezer bags for up to 1 month.
-
9
For the sauce:
-
10
Combine the yogurt, carrot, 1 tablespoon water, sweet chile sauce, soy sauce, scallions, lime juice and salt to taste.
-
11
Wrap and refrigerate until ready to serve.
-
12
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray.
-
13
Generously spray the fresh or frozen fish sticks all over with cooking spray.
-
14
Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes).
-
15
Remove from the oven and season with salt.
-
16
Serve with the dipping sauce.
