Coconut-crumbed fish with sweet chilli slaw

Coated in coconut, then pan fried, this crisp fish dish makes a speedy fish supper for two. Serve with a refreshing lettuce and cucumber salad laced with sweet chilli

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 661
  • fat 42g
  • saturates 13g
  • carbs 32g
  • sugars 8g
  • fibre 7g
  • protein 39g
  • salt 0.8g


  • 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, or other firm white fish, such as haddock
  • 1 egg, beaten
  • 3 tbsp vegetable oil
  • 1 lime, cut into wedges


  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.

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