Fish Fingers and Custard

Ingredients: For the fish fingers: 1/2 cup flour 2 eggs 1 tbs. milk 1lb tilapia filets, cut into 1 inch strips (cod or haddock will also work) 1 cup of panko breadcrumbs 1 cup of coconut flakes Frying oil (how much depends on the size of your pan) Salt and Pepper to taste

For the custard: 1/2 cup mayonnaise 2 tbsps yellow mustard (prepared) 1 tbsp dijon mustard 2 tbsps honey 1 tbsp lemon juice 2 cloves minced garlic

Directions: Make sure fish is cut into 1 inch thick strips. Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with the milk in another shallow bowl. Mix the breadcrumbs and coconut in a third shallow bowl. Coat each fish piece in seasoned flour, dip in the eggs mixture and then roll in the panko and coconut mixture. Set aside until ready to cook. Heat 1/2 inch of oil in a large skillet over medium-high heat. In small batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. To make the custard sauce simply combine all ingredients together and mix thoroughly. Liberally dip fish fingers in the custard sauce and enjoy!

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