Fish fingers "Asia"

Ingredients for 4 servings:

• 1 mango(s)
• 2 tbsp oil
• ½ tsp curry paste, yellow
• possibly curry powder
• 500 g fish fillet(s)
• lemon juice
• salt and pepper
• some flour for turning
• 2 eggs
• 150 g desiccated coconut
• Clarified butter for frying
• 100 g sour cream or crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Fish with a difference

Peel the mango, cut the flesh along the stone, and dice it. Fry the mango cubes in oil, stir in the curry paste and, if desired, a little curry powder, and let everything cool. Cut the fish into 3 cm thick strips. Season with salt, pepper, and lemon juice. Coat in flour, dip in the beaten eggs, and coat in the desiccated coconut. Fry in plenty of hot clarified butter for about 3-4 minutes on all sides. Drain on kitchen paper. Mix the curry mango with the sour cream or crème fraîche and serve with the fish fingers. Serve with rice or baguette.