Coconut Crumbed Fish

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Paleo Coconut Crumbed Fish
Print Recipe
Coconut Crumbed Fish
Paleo Coconut Crumbed Fish
Course Dinner
Servings
2 people
Ingredients
  • 2 fillets of fresh fish
  • 2 cups desiccated coconut for crumbing
  • 1 cup tapioca starch
  • 3 tbsp coconut flour
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1 tsp bi carb soda
  • Pinch of salt
  • 1 cup coconut oil
  • Roza’s Gourmet Dill and Parsley Mayonnaise to serve
Course Dinner
Servings
2 people
Ingredients
  • 2 fillets of fresh fish
  • 2 cups desiccated coconut for crumbing
  • 1 cup tapioca starch
  • 3 tbsp coconut flour
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1 tsp bi carb soda
  • Pinch of salt
  • 1 cup coconut oil
  • Roza’s Gourmet Dill and Parsley Mayonnaise to serve
Paleo Coconut Crumbed Fish
Instructions
  1. Place tapioca starch, coconut flour, bicarb and salt in a bowl and mix together with a hand whisk
  2. Slowly add water and coconut milk and whisk to create a smooth batter
  3. Heat the coconut oil in a fry pan over high heat. Meanwhile pour the desiccated coconut out onto a plate ready for crumbing
  4. Dip fish in the batter and let the excess drip off
  5. Place the battered fish onto the plate of desiccated coconut and carefully coat all over
  6. Slowly place the fish into the hot oil and shallow fry for 1-2 minutes, then carefully flip over. Cook for a further 1-2 minutes or until golden brown and cooked through.
  7. Top with Roza’s Gourmet Dill and Parsley Mayonnaise and serve with salad

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