Coconut-crusted fish fingers from Essential Ottolenghi: A Collection (page 252) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm white fish for haddock, and desiccated coconut for coconut.

  • olivia_q6vdxl on February 18, 2026

    Yummy, but a little hard to keep it all together. Not sure that I would make this one again.

  • StephEpices on October 25, 2019

    I didn't feel like turning on the oven so I just pan fried and it came out perfect. Used blue ling.

  • sosayi on February 06, 2019

    Sadly, while we enjoyed the flavors of this dish, the execution did not work for us. The breading and broiling instructions did not work for us (all the topping fell off and it took 3xs as long for the fish to cook as called for). I'd try varying the method in the future, possibly, as coconut and fish are much loved in our house, but I wouldn't make it again as written.

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