COCONUT CRUSTED FISH - RECIPE FROM NAURU 🇳🇷

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened flakes reduce sugar intake, while desiccated coconut is often less expensive.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier alternative, while crushed crackers can be more economical.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil enhances flavor, while vegetable oil is usually less expensive.

Split the coconut and remove the meat, grate finely or use an implement like a 'goat'.

Squeeze the juice of two limes into a shallow bowl and add a bit of salt and pepper.

Pat the fish fillets dry and place them into the lime juice.

Let sit for about 5 minutes.

Meanwhile, whisk the eggs and put them in a shallow bowl.

Put some flour into a shallow bowl.

Put the grated coconut into a shallow bowl or plate.

Remove a fillet from the lime marinade and dip it into the flour, coating well on both sides.

Dip it into the egg and coat on both sides.

Dip into the freshly grated coconut and press lightly so it adheres all over the fillet.

Put aside and repeat until all the fillets are dipped.

In a large frying pan, cover the bottom of the pan with a light coating of oil and fry until the coconut is crusted and a light brown.

Set on paper towel and serve warm with a couple slices of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens