Coconut-crumbed fish with sweet chilli slaw
By Good Food
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
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, or other firm white fish, such as haddock
- 1 egg, beaten
- 3 tbsp vegetable oil
- 1 lime, cut into wedges
Method
In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.
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.