Coconut fish bites and dipping sauce

24 Servings

Ingredients

Quantity Ingredient
1 cup Coconut; flaked
½ cup Unsalted peanuts
1 Whole egg
1 tablespoon Soy sauce
¼ teaspoon Salt
⅓ cup Cornstarch
1 pounds Firm white fish: orange roughy; haddock, cod, cut into 1\" pieces
1 quart Vegetable oil
Lemon wedges and fresh celery leaves for garnish
8 ounces Sliced peaches; canned, with juice
2 tablespoons Packed brown sugar
2 tablespoons Ketchup
1 tablespoon Vinegar
1 tablespoon Soy sauce
2 teaspoons Cornstarch

Directions

DIPPING SAUCE

Place coconut and peanuts in food processor. Process using on/off pulsing action until peanuts are ground, but not pasty.

Combine egg, soy sauce and salt in 9-inch pie plate; set aside. Place cornstarch on waxed paper. Place coconut mixture on another piece of waxed paper.

Toss fish cubes in cornstarch until well coated. Add to egg mixture; toss until coated with egg mixture. Lightly coat with coconut mixture.

Refrigerate until ready to cook.

PREPARE DIPPING SAUCE

Combine undrained peaches, sugar, ketchup, vinegar, soy sauce and cornstarch in food processor. Process using on/off pulsing action until peaches are chopped.

Bring sauce mixture to a boil in 1-quart saucepan over medium heat; boil 1 minute until thickened, stirring constantly. Pour into serving bowl; set aside. (Sauce can be served warm or cold.) Makes about 1¼ cups.

Heat oil in heavy 3-quart saucepan over medium heat until deep-fat thermometer registers 365 degrees. Fry fish, a few pieces at a time, 4 to 5 minutes or until golden brown and fish cubes flake easily when tested with fork. Adjust heat to maintain temperature. (Allow temperature of oil to return to 365F between each batch.) Drain on paper towels.

Serve with Dipping Sauce. Garnish, if desired. Makes about 24 appetizers Recipe by: Cooking Class Magazine: Holiday Recipes Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@...> on Jan 13, 1998

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