Incredible Coconut Crust Fish Recipe | Abel & Cole
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Incredible Coconut Crust Fish

Rachel de Thample
Cooking time
Serves4 people

This takes goujons to a whole new realm.

13 ratings
layout 1 comment

Ingredients

  • 375g whiting
  • 1 lime, juice and zest
  • Sea salt
  • ½ mug plain white flour
  • ½ mug desiccated coconut
  • 1-2 tbsp sunflower, olive or coconut oil
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Method

1. Rinse the whiting. Pat dry. Cut butterflied fillets in two, along the central seam.
2. Grate a touch of lime zest into a shallow dish. Halve. Squeeze all of the lime’s juice.
3. Season the fish with salt. Lay the fillets in the lime juice to marinade for a minute or two, ensure both sides get a kiss of juice.
4. Mix the flour and coconut into a separate dish. Press the fish fillets in the mix, one by one, coating them on both sides.
5. Get a large frying pan really hot. Add enough oil to create a thin film. Sizzle the fish in this until golden, about 2 mins on each side. Do in batches, if needed, as you don’t want to crowd the pan.
6. Finish with a touch of sea salt. Amazing with Ginger Squash Mash and Chilli Soy Greens.
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Momma

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MarGINal

Rating

This was delicious. Much better than I thought it would be. We had it with the sweet salad mix and a little olive oil on the salad. Really delicious supper.