This was so well recieved by my tasters, that I made extra. I shall be putting this on the list of regular dishes too, as it was fairly easy to make and a nice twist on “fish and chips” (I served this with a side of baked sweet potato fries). The sauce is lovely and can be made to have on the side with other dishes, not just this fried fish. The coconut coating is a nice change from the traditional heavy batter and helped use up my large stock of coconut too!
I used cod, but any other white fish would do. I am wondering whether this could be oven baked, but will have to test that and revert. The shallow frying seemed to give the fish a nice golden colour and keep the coconut crisp. I use coconut flour for the dipping of the fish, but you could use almond flour (or heaven forbid, another flour…)
450g white fish, skinned, boned and cut into strips
2 tblspn coconut flour
1 egg, beaten
60g desiccated coconut
1 tspn grated fresh ginger
1 tspn coconut oil (or oil of choice)
1/4 tspn chilli powder
1 red chilli, deseeded and finely chopped
1 tspn ground coriander
1/2 tspn ground nutmeg
1 clove garlic, peeled and finely chopped
2 tblspns tomato puree
1 tomato, grated
2 tblspns Tamari sauce (I don’t use soy sauce, but you could use this instead)
2 tblspns lemon juice
2 tblspns water
1 tspn coconut sugar (or your sugar substitute of choice)
Oil for frying
- Make the sauce first by heating up the coconut oil in a frying pan and frying the ginger, red chillies, spices and garlic for about 2 minutes.
- Add the remaining sauce ingredients and simmer for 3 minutes. Keep warm until ready to serve with the fish.
- Toss the fish strips in the coconut flour, dip them in the egg then into the desiccated coconut until evenly covered.
- Heat the oil in a frying pan and fry the coconut covered fish until golden on each side.
- Serve with a side of the spicy sauce.
- Eat and enjoy!