Coconut Crumbed Fish Fingers with a Smokey Chipotle Sauce

By Hayley Tia

These crispy Coconut Crumbed Fish Fingers can be served as an irresistible snack at your next pot luck dinner, or for all those hungry little nibblers onboard. Served with a side of your very own homemade chipotle dipping sauce, this is a catch and cook that the whole family will enjoy.

Coconut crusted fish fingers

Fish Finger Ingredients

12 oz (350gm) fresh fish cut into finger-sized slices

½ cup of coconut cream

Juice from one lime

½ cup of coconut flakes

½ cup of panko crumbs

2 tablespoons of all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon of chilli flakes

Oil suitable for shallow frying- we opt for Rice Bran Oil as it has a high smoke point

Sauce Ingredients

¾ cup of cashews (soaked overnight or in hot water for 30 minutes)

1 tablespoon tomato paste

1 tablespoon Apple Cider Vinegar

4 tablespoons olive oil

½ teaspoon freshly grated ginger

2 cloves of crushed garlic

1 teaspoon sriracha sauce

1 teaspoon smokey paprika sauce


  1. In a mixing bowl combine coconut cream and lime juice, then add the fish whilst you prepare the other elements of the dish.

  2. In a shallow bowl combine the coconut flakes, panko crumbs, flour, salt & pepper and chilli flakes to create the crumb mixture. Depending on the size of your coconut flakes you may need to slice these a little finer so that stick to your battered fish.

  3. To whip together the sauce place all the sauce ingredients into a small benchtop blender and blitz until smooth. Ideally, you want to create a smooth, runny sauce ideal for dipping (similar texture to that of mayonnaise), so you may need to add a few extra tablespoons of water to get the right consistency depending on how much water your cashews have absorbed.

  4. In a shallow fry pan, on medium heat, add ½ inch of your chosen oil to warm whilst you prepare the fish fingers.

  5. With a fork remove each fish finger and coat it in the crumb mixture before adding to the frying pan. Ensure the oil is hot before adding the fish fingers to avoid unnecessary oil absorption. These will cook fast, so turn after 20-30 seconds or until lightly golden. Remove from the pan and cool a sheet of paper towel to remove any excess oil.

  6. Once all the fish fingers are cooked serve with some freshly cracked pepper and sea salt, a wedge of lemon and your smokey chipotle sauce.

Add a Crunchy Summer Slaw to serve a crew of 4, or solo to satisfy a dozen salty sailors as a sundowner spread.

The mild level of chilli seasoning on the fish makes this the ideal dish for kids, but more or less can be added to suit your preference.

This chipotle sauce not only accompanies these crispy Coconut Crusted Fish Finger but could also be made to top nachos, tacos or any other Mexican inspired feast. Typically store-bought sauces tend to be expensive, packaged in plastic and are often filled with refined sugar, preservatives, and hidden nasties. Making your very own chipotle sauce means you know exactly what goes into it and can easily be whipped together using basic dry-store staples.

To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram


did you find this inspiring, helpful or entertaining?

Why not help us financially to keep the dream alive by donating a few bucks to support those salty sailors who created this