Classic combo with a twist! Crispy homemade fish fingers of salmon with coconut crust, served with sweet potato fries and spinach
Bake the sweet potato fries in the oven (or deep fry). Mix the grated coconut with the breadcrumbs. Beat the egg on a plate. Cut the salmon into strips. Sprinkle them with a pinch of salt and pepper.
Dip them in the flour first. Then through the egg and then through the coconut breadcrumb mixture. If necessary, repeat these last 2 steps again for an extra thick and crispy crust. Heat a little butter or margarine in a frying pan and fry the salmon fish fingers until golden brown on all sides for about 10 to 12 minutes. Turn them over carefully.
Fry the spinach in a pan until it has wilted. Season with a pinch of salt and pepper and add the cream. Serve the salmon fish fingers with the sweet potato fries and spinach.
Source: Leukerecepten by leukerecepten-nl.
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