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Coconut-Crusted Fish Fingers
  • 500g skinless and boneless haddock (or other firm white fish), cut into about 12 pieces, each 3 x 10cm
  • 2 tbsp lime juice
  • 60ml coconut cream
  • 200g fresh coconut flesh (from 1 medium coconut), coarsely grated (or 150g desiccated coconut)
  • 20g panko breadcrumbs
  • 1 tsp chilli flakes
  • 60g unsalted butter, melted
  • 1 lime, quartered into wedges, to serve
  • salt
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