Coconut-crusted Fish Fingers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 eggs
- 1 ⅛ cups Coconut cream
- salt
- 1 cup Corn starch
- 1 ½ cups fresh gluten-free breadcrumbs
- ½ cup Shredded coconut
- 6 cups white fish fillets (cut into strips 3cm thick & 5cm long)
- vegetable oil (for frying)
Preparation steps
1.
Whisk together the eggs and coconut cream with a pinch of salt.
2.
Place the cornflour in a wide shallow bowl.
3.
Mix together the breadcrumbs, coconut and salt to taste and place on a shallow tray.
4.
Coat the fish pieces in the cornflour, shake off the excess, then dip in the egg mixture to coat.
5.
Place in the breadcrumbs, pressing in the crumbs.
6.
Coat in the egg mixture again and then into the crumbs.
7.
Heat the oil in a frying pan to cover the base. Cook the fish fingers, a few at a time until golden brown and cooked through. Drain on absorbent kitchen paper.
