Title: Coconut fish bites and dipping sauce
 Categories: None
      Yield: 24 Servings
 
      1 c  Coconut; flaked
    1/2 c  Unsalted peanuts
      1    Whole egg
      1 tb Soy sauce
    1/4 ts Salt
    1/3 c  Cornstarch
      1 lb Firm white fish: orange
           -roughy; haddock, cod, cut
           -into 1" pieces
      1 qt Vegetable oil
           Lemon wedges and fresh
           -celery leaves for garnish

-----------------------DIPPING SAUCE----------------------------
      8 oz Sliced peaches; canned, with
           -juice
      2 tb Packed brown sugar
      2 tb Ketchup
      1 tb Vinegar
      1 tb Soy sauce
      2 ts Cornstarch
 
  Place coconut and peanuts in food processor. Process using on/off
  pulsing action until peanuts are ground, but not pasty.
  
  Combine egg, soy sauce and salt in 9-inch pie plate; set aside. Place
  cornstarch on waxed paper. Place coconut mixture on another piece of
  waxed paper.
  
  Toss fish cubes in cornstarch until well coated. Add to egg mixture;
  toss until coated with egg mixture. Lightly coat with coconut mixture.
  Refrigerate until ready to cook.
  
  PREPARE DIPPING SAUCE
  
  Combine undrained peaches, sugar, ketchup, vinegar, soy sauce and
  cornstarch in food processor. Process using on/off pulsing action
  until peaches are chopped.
  
  Bring sauce mixture to a boil in 1-quart saucepan over medium heat;
  boil 1 minute until thickened, stirring constantly. Pour into serving
  bowl; set aside. (Sauce can be served warm or cold.) Makes about 1
  1/4 cups.
  
  Heat oil in heavy 3-quart saucepan over medium heat until deep-fat
  thermometer registers 365 degrees. Fry fish, a few pieces at a time,
  4 to 5 minutes or until golden brown and fish cubes flake easily when
  tested with fork. Adjust heat to maintain temperature. (Allow
  temperature of oil to return to 365F between each batch.) Drain on
  paper towels.
  
  Serve with Dipping Sauce. Garnish, if desired. Makes about 24
  appetizers