Coconut battered fish




Prep Time


Cook Time

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.



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


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.