Coconut fish fillets

Name: Coconut fish fillets
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml lemon juice; 750.00 g hake fillet, skinned; salt; freshly ground black pepper; flour cake; 1.00 eggs extra-large; 100.00 ml milk; 160.00 g coconut; oil for frying

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

30.00 ml	lemon juice
750.00 g	hake — fillet, skinned
	salt
	freshly ground black pepper
	flour — cake
1.00	eggs — extra-large
100.00 ml	milk
160.00 g	coconut
	oil — for frying

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Method:

Sprinkle the lemon juice over the fish and leave for about 10 minutes. Season to taste with salt and pepper. Roll each fish fillet in the cake flour. Beat the egg and milk together and dip each fish fillet into the egg mixture. Remove excess egg mixture from the fish by sliding each fish fillet between your thumb and index finger. Roll the fish fillets in the coconut, ensuring that it is completely covered. Chill. Heat the oil in a frying pan and fry each fillet until golden. Serve with lemon wedges and extra coconut.
Serves 4-6.