|4x180 g||hake fillets|
|flour — seasoned|
|1-2||eggs — beaten|
|1 1/2 cup||dessicated coconut — lightly toasted|
|sea salt and freshly ground black pepper|
|1 Tbs||creamed horseradish|
|1 tsp||wholegrain mustard|
|1 tsp||marmalade — orange|
|chips — to serve|
Preheat oven to 180°C. Place the seasoned flour, egg and coconut in 3 separate bowls, mix together the coconut and 1 Tbsp flour.
Dip each fish fillet in the flour, then the egg and then the coconut, place on a tray and allow to rest in the fridge for 10 minutes.
Place on a baking tray and bake for 10 -12 mins, or until cooked through and golden.
To make the dipping sauce, mix together all the ingredients.