Take your tastebuds to a tropical destination with these crunchy fish fillets coated in a mild coconut and spice mix with a hint of sweetness and a melt-in-the-mouth interior. Drizzle with plenty of lemon juice and serve with a fresh lettuce tossed in a citrusy vinaigrette to balance out the flavours.
Ingredients:
- 4 white fish fillets
- 1 large egg
- 250g flour
- 250g unsweetened shredded coconut
- 2 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- Sea salt and freshly ground black pepper
Method:
- Preheat the air fryer or oven to 200C
- In a shallow plate, mix together the flour, coconut, paprika, garlic powder, dried parsley, salt and pepper. In another shallow plate, beat the egg.
- One at a time, dip the fish sticks into the egg mixture and flip until well coated. Next, transfer the egg-coated fish stick to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the fish sticks have been completed.
Place fish sticks on the prepared baking sheet and bake for 15 minutes. Turn up the oven to 400 degrees F and bake for five more minutes. Serve warm with your favorite dipping sauce.Place the white fish fillets in a sealable container and cover with the coconut milk and drizzle with lime. Seal the container and place in the fridge to marinate for 15 minutes or overnight. - In a shallow plate, mix the coconut, cumin, paprika, garlic, ginger, turmeric, and cayenne.
- Take the fillets from the fridge, remove any excess coconut milk and season with sea salt and black pepper.
- Coat each side of the fillets in the coconut mixture and place on the slightly oiled air fryer basket, leaving a small gap between the fillets to avoid excess steam for a crispy finish. Cook in batches if needed.
- Bake at 200 for 15 minutes and prepare your tangy salad.
- Plate the fish with a good squeeze of lemon juice and a side salad.
- Enjoy!
