COCONUT FISH WITH TARTARE SAUCE
SERVES 4 PREP 15 MINS + CHILLING COOK 10 MINS
750g firm, skinless, boneless, white fish fillets, thick slices ¼ cup seasoned plain flour 2 eggs, whisked 1½ cups shredded coconut 1 cup fresh breadcrumbs vegetable oil, for deep frying tartare sauce, fries, lemon wedges, Greek-style salad, to serve 1 Dust fish in seasoned flour, shaking off excess. Dip into egg, then press into combined coconut and breadcrumbs.
2 Arrange fish on a›lined oven tray. Chill.
3 In a deep saucepan, heat oil on high, until a few crumbs sizzle when added.
4 Deep-fry fish in batches, 2-3 mins each, turning, until crisp, golden and cooked through. Drain on paper towel. Serve fish with fries, lemon wedges and salad.
EASY PORK STIR-FRY
SERVES 4 PREP…
