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Coconut crumbed fish fillets

Coconut crumbed fish fillets

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Coconut crumbed fish fillets
INGREDIENTS

vegetable oil, for shallow frying
650g flathead fillets
1/4 cup (35g) plain flour
1/4 teaspoon salt
1 egg, beaten lightly
1 tablespoon water
1 cup (70g) stale breadcrumbs
1/2 cup (40g) desiccated coconut
2 teaspoons finely grated lemon rind
2 (260g) Lebanese cucumbers,
chopped coarsely
1/4 cup lightly packed fresh mint leaves,
limes, for serving
TARTARE SAUCE
1/3 cup (100g) good-quality mayonnaise
6 baby gherkins, chopped coarsely
1 tablespoon drained baby capers, chopped
2 teaspoons lemon juice
METHOD

1. TARTARE SAUCE: Combine mayonnaise, gherkins, capers and juice in a small bowl.

2. Heat oil in a frying pan over a medium-high heat.

3. Toss fish in the combined flour and salt; shake off excess. Dip fish in combined egg and water then press on combined breadcrumbs, coconut and rind. Shallow-fry fish for about 3 minutes on each side or until golden brown, crunchy and cooked through. Drain well on absorbent paper.

4. Combine cucumber and mint in a bowl.

5. Serve fish with Tartare Sauce, cucumber salad and lime wedges.

Not suitable to freeze or microwave.

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