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Coconut fish fillets

Recipe from: 12/7/1989 12:00:00 AM
Ingredients 9
Servings 4


  • 30
    lemon juice
  • 750
    hake fillets (defrosted) skin removed
  • salt
  • pepper
  • cake flour
  • 1
    extra-large egg
  • 100
  • 160
  • oil for frying


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.

Read more on: fish/seafood  |  shallow-fry

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