1combine the fish an milk in a lrg bowl, let soak. mixthe chutney, jalapeno,scallions, lemon juice an 2 tbls water in small bowl. Combine the flour, 1/2 teas salt an 1/2 teas pepper to tastein a shallow bowl. beat the eggs with 1/4 cup water in another shallowbowl. mix the breadcrumbs, coconut, 1/2 teas salt an 1/2 teas pepper in a third shallow bowl. drain the fish, then coat each piece in the seasoned flour. dip in the egg mixture an roll in the breadcrumb mixture. set on rack until ready to cook.
2put the broccoli in a microwave safe bowl with 3 tabls water, cover with plastic wrap an microwave till tender about 5 min.
3meanwhile heat 1/2 in vegtable oil in a lrg skillet over med-hi heat. working in batches. fry the fish sticks until golden brown, about 2 min per side, Drain on a paper towl-lined plate. serve with the broccoli, lemon wedges an shutney sauce. ummmm