Name: Coconut crumbed fish fillets
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: vegetable oil, for shallow frying; 650 gram flathead fillets; 1/4 cup (35g) plain flour; 1/4 teaspoon salt; 1 egg, lightly beaten; 1 tablespoon water; 1 cup (70g) stale breadcrumbs; 1/2 cup (40g) desiccated coconut; 2 teaspoon finely grated lemon rind; 2 (260g) lebanese cucumbers, coarsely chopped; 1/4 cup lightly packed fresh mint leaves; limes, for serving; Tartare sauce; 1/3 cup mayonnaise; 6 baby gherkins, coarsely chopped; 1 tablespoon drained baby capers, chopped; 2 teaspoon lemon juice

Ingredients

vegetable oil, for shallow frying

650 gram flathead fillets

1/4 cup (35g) plain flour

1/4 teaspoon salt

1 egg, lightly beaten

1 tablespoon water

1 cup (70g) stale breadcrumbs

1/2 cup (40g) desiccated coconut

2 teaspoon finely grated lemon rind

2 (260g) lebanese cucumbers, coarsely chopped

1/4 cup lightly packed fresh mint leaves

limes, for serving

Tartare sauce

1/3 cup mayonnaise

6 baby gherkins, coarsely chopped

1 tablespoon drained baby capers, chopped

2 teaspoon lemon juice

Method

1.To make 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. Serve fish with tartare sauce, cucumber salad and lime wedges.

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Ingredients

Method

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