Coconut Crumbed Fish Fillets

Cook Time 25 minutes

Servings 4


1/3 cup good quality mayonnaise
1 tablespoon honey
1 tablespoon fresh dill
1 teaspoon curry powder
1 lemon, zested and juiced
Vegetable oil to fill pan to 5mm
2/3 cup plain flour

½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 cup fresh breadcrumbs
½ cup desiccated coconut
600g boneless white fish fillets


To make the curried dill sauce, combine the mayonnaise, honey, dill, curry powder and 1 tablespoon lemon juice in a bowl.

In a wide frying pan, heat oil over a medium high heat.  

Add salt to the flour in a shallow bowl.  In a second bowl, beat the egg with 1 tablespoon water.  In a third bowl, combine coconut, breadcrumbs and lemon zest.

Dip each piece of fish into the flour, then the egg, then the crumb mixture, pressing the crumbs gently so they stick.  Lay each piece of fish in the frying pan and fry for 3-4 minutes on each side or until golden brown and crunchy.  It will depend on the size of your frypan whether you do the fish all at once or in batches – it’s best not to overcrowd the pan.  Keep cooked fish warm in a 100*C oven.

Serve the fish with the sauce alongside.  It’s lovely with baby chat potatoes and green salad.


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