Boost your nutrition and rev up your taste buds with this coconut crumbed fish dish.
If you have any recipes at home that call for breadcrumbs, you can swap them out for desiccated coconut. It crisps up the same way as normal crumbs and offers a nuttier flavour.
For the coconut crumbed white fish:
What You Need
600g white fish, cleaned, skin off, bones out
2 eggs, beaten
2 cups desiccated coconut
1 lemon, cut into wedges
Salt and pepper to taste
80g butter or coconut
oil for frying
Method
1/ Cut the fish into 20 to 30g strips.
2/ Place the beaten egg in one dish and the coconut in another. Dip each strip of fish, one at a time, into the egg and then the coconut. Place the crumbed pieces in a clean tray.
3/ Melt the butter or coconut oil in a frying pan and panfry each piece of fish until golden brown.
4/ Drain on paper towel and serve hot with lemon wedges and curry mayo.
MAKES 20 PIECES. Per 70g serving: 1 045kJ, 25g fat (15g sat), 60mg sodium, 3g carbs, 0g fibre, 1g sugars, 8g protein
For the curry mayo:
What You Need
½ onion, sliced
2 tbsp butter
3 tbsp curry powder
400ml Banting mayonnaise
1 handful fresh coriander
Juice of 1 lime
Salt and pepper to taste
Method
1/ Sauté the onion in butter until golden brown. Add the curry powder and fry until the aromas are released.
2/ Scrape the onion and curry mixture into a bowl with the mayo and remaining ingredients. Blitz with a stick blender and season to taste.
