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Coconut-crumbed fish with sweet chilli slaw
Tuesday, 02 May 2017 - 10:57 | Views - 676
Ingredients
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
2 Little Gem lettuces, finely chopped
½ cucumber, sliced into half moons
6 tbsp desiccated coconut
3 tbsp plain flour
2 sustainably sourced cod fillets
1 egg
3 tbsp vegetable oil
1 lime
Prep: 10 MINS
Cook: 10 MINS
Method
1)In a large bowl, whisk together the mayonnaise and sweet chilli sauce.
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
2 Little Gem lettuces, finely chopped
½ cucumber, sliced into half moons
6 tbsp desiccated coconut
3 tbsp plain flour
2 sustainably sourced cod fillets
1 egg
3 tbsp vegetable oil
1 lime
Prep: 10 MINS
Cook: 10 MINS
Method
1)In a large bowl, whisk together the mayonnaise and sweet chilli sauce.
Add the lettuce and cucumber, toss through and set aside.
2)Mix the coconut and flour together on a plate.
Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat.
Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through.
Serve with the salad and lime wedges.
2)Mix the coconut and flour together on a plate.
Dip the fish fillets into the beaten egg, then into the coconut-flour mixture to coat.
Heat the oil in a frying pan until very hot, then add the fish and fry for 3-4 mins on each side until cooked through.
Serve with the salad and lime wedges.
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