This crispy fish with a tropical touch is perfect paired with my Spring Salad with Coconut Milk Dressing. Look for chilli garlic sauce in the Asian section of your supermarket.
Ingredients
For the coconut battered fish
- 750–800g skinless, boneless fillets white fish
- 150g flour, plus extra for dusting
- 2 teaspoons baking powder
- 200ml coconut cream
- 2 eggs
- Cooking oil, for deep-frying
- Lemon wedges, to serve
For the chilli garlic mayo
- ¼ cup mayonnaise
- 1 tablespoon chilli garlic sauce
- ½ teaspoon lemon juice
Method
For the coconut battered fish
- To make the Chilli Garlic Mayo, mix all the ingredients in a small bowl. Set aside.
- Cut the fish into portion sizes and pat dry.
- To make the batter, whisk together the flour and baking powder in a medium bowl. Add the coconut cream and eggs and mix well.
- Heat the oil in a medium saucepan or deep-fryer.
- Working in batches, dust each piece of fish in a little extra flour, then dip into the batter to coat.
- Slowly lower the fish into the hot oil and deep-fry until golden brown. Drain on paper towels and keep warm while you cook the rest.
- Serve with the Chilli Garlic Mayo and lemon wedges.