Name: Coconut fish and chips with lemon coriander mayo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Coconut fish and chips; 1 kilogram coliban potatoes; cooking oil spray; 1/3 cup (25 grams) desiccated coconut; 3/4 cup (50 grams) stale breadcrumbs, toasted; 2 teaspoon finely grated lemon rind; 2 egg whites; 1 tablespoon milk; 4 perch fillets; 1/4 cup (35 grams) plain flour; Lemon coriander mayo; 1/2 cup (150 grams) mayonnaise; 1 tablespoon finely chopped fresh coriander; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice

Ingredients

Coconut fish and chips

1 kilogram coliban potatoes

cooking oil spray

1/3 cup (25 grams) desiccated coconut

3/4 cup (50 grams) stale breadcrumbs, toasted

2 teaspoon finely grated lemon rind

2 egg whites

1 tablespoon milk

4 perch fillets

1/4 cup (35 grams) plain flour

Lemon coriander mayo

1/2 cup (150 grams) mayonnaise

1 tablespoon finely chopped fresh coriander

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Cut potatoes into 1cm-thick slices; cut slices into 1cm-thick chips. Place chips, in single layer, on baking paper-lined oven tray; spray with cooking oil. Roast about 40 minutes or until browned and crisp.

3.In a shallow medium bowl, combine coconut, breadcrumbs and rind. In another shallow medium bowl whisk egg whites and milk. Coat fish in flour; shake off excess. Dip fish in egg white mixture then coat in breadcrumb mixture. Place on baking paper-lined oven tray; spray with cooking oil. Cook final 20 minutes of chips’ cooking time.

4.In a small bowl, combine ingredients for lemon coriander mayo. Serve mayo with fish and chips.

Women's Weekly Food