Coconut-Crusted Fried Fish
Firm white fish is lightly seasoned with lime, coated in flour, egg, and fresh coconut, then fried until crisp and golden. The result is crunchy outside, moist inside, and well suited to a coastal island table.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 4pcsBarramundi (filleted)
- 40mlLime Juice
- 7gSea Salt
- 3gBlack Pepper
Coating
- 120gAll-Purpose Flour
- 2pcsEgg (beaten)
- 180gCoconut Meat (finely grated)
Frying
- 250mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the barramundi dry and season it with the lime juice, sea salt, and black pepper. Let it stand briefly while you prepare the coating.
- 02
Place the all-purpose flour in one shallow bowl, the eggs in a second, and the coconut meat in a third.
- 03
Dredge each fish fillet in the all-purpose flour, dip it into the eggs, then press it into the coconut meat so the surface is well covered.
- 04
Heat the coconut oil to 180°C (350°F) in a deep frying pan.
- 05
Fry the coated barramundi in batches until the crust is golden and the fish reaches 63°C (145°F), then drain and serve.
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