Recipe

Coconut fish and chips with lemon coriander mayo

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

Dec 19, 2007 1:00pm
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Coconut fish and chips
  • 1 kilogram coliban potatoes
  • cooking oil spray
  • 1/3 cup (25 grams) desiccated coconut
  • 3/4 cup (50 grams) stale breadcrumbs, toasted
  • 2 teaspoon finely grated lemon rind
  • 2 egg whites
  • 1 tablespoon milk
  • 4 perch fillets
  • 1/4 cup (35 grams) plain flour
Lemon coriander mayo
  • 1/2 cup (150 grams) mayonnaise
  • 1 tablespoon finely chopped fresh coriander
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice

Method

Coconut fish and chips with lemon coriander mayo
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Cut potatoes into 1cm-thick slices; cut slices into 1cm-thick chips. Place chips, in single layer, on baking paper-lined oven tray; spray with cooking oil. Roast about 40 minutes or until browned and crisp.
  • 3
    In a shallow medium bowl, combine coconut, breadcrumbs and rind. In another shallow medium bowl whisk egg whites and milk. Coat fish in flour; shake off excess. Dip fish in egg white mixture then coat in breadcrumb mixture. Place on baking paper-lined oven tray; spray with cooking oil. Cook final 20 minutes of chips' cooking time.
  • 4
    In a small bowl, combine ingredients for lemon coriander mayo. Serve mayo with fish and chips.

The Latest from Food To Love