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
Serves 2
2 tbsp mayonnaise1 tbsp sweet chilli sauce2 Little Gem lettuces, finely chopped½ cucumber, sliced into half moons6 tbsp desiccated coconut3 tbsp plain flour2 sustainably sourced cod fillets, or other firm white fish, such as haddock1 egg, beaten3 tbsp vegetable oil1 lime, cut into wedges
STEP 1In a large bowl, whisk together the mayonnaise and sweet chilli sauce. Add the lettuce and cucumber, toss through and set aside.STEP 2Mix 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.
