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Blackwood River Whiting Fillets
1 kg Whiting fillets
50 g Plain flour; seasoned with a little salt
2 Free range eggs
100 ml Whole milk
1/4 ts White pepper
1/4 ts Black pepper
250 g Shredded coconut
Olive oil; for shallow frying
Run fingers over whiting fillets removing any fins and bones.
Whisk eggs, milk and seasoning until light and fluffy.
Place flour in flat dish, egg mix in bowl, coconut in another and
arrange in that order.
Begin 'crumbing' by dipping fillets into flour, covering both sides
and shaking off excess, followed by egg mix, carefully draining
excess then gently press into shredded coconut on both sides.
Lay fillet on absorbent paper and crumb the rest of the fish.
In a skillet or frypan heat a little oil to medium hot and gently fry
the fish until golden brown on both sides, approximately one minute
Serve with crispy greens and mint raita.