Dining with Den – Coconut Crumbed Fish Fillets with Curried Dill Sauce by Julie Goodwin

Coconut Crumbed Fish Fillets with Curried Dill Sauce by Julie Goodwin 

Ingredients

Vegetable oil to cover up to 5mls. in frypan

2/3rds cup plain flour

half teaspoon salt

quarter tsp ground white pepper

1 egg

1 cup of fresh breadcrumbs

Half cup desiccated coconut

1 lemon zested

4 boneless white fish fillets

Curried dill sauce 

Half cup of mayonnaise ( preferably whole egg or home made )

1 tbsp of honey

1 tbsp of chopped dill

1 tsp curry powder

1 tbsp lemon juice

 

Method

 

Pre heat oven to 80 degrees fan forced ( or non fan forced 100 degrees )

Heat oil on medium high

Combine flour salt and pepper in a shallow bowl. In a 2nd bowl beat egg with a tablespoon of water. In a 3rd bowl combine breadcrumbs, coconut and lemon zest.

Deep each piece of fish into flour, then into egg and then thoroughly coat with the breadcrumb mix.. Lay fish in a fry pan and fry for 3 to 4 minutes on each side until golden brown and crunchy. Don’t overcrowd the frying pan so maybe do in batches. Drain the cooked fish on paper towel and keep warm in oven.

Sauce

Combine curry powder, dill, honey, mayonnaise and lemon juice in a bowl.

Serve with chat potatoes tossed with butter and parsley plus a green salad.