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Snapper with Coconut Served with Mint Riata

55 g Breadcrumbs; (2oz)
1 kg Snapper; (2lb)
50 g Plain flour; seasoned with a little salt (2oz)
2 Free range eggs
100 ml Whole milk; (3 1/2fl oz)
White pepper
Black pepper
250 g Shredded coconut; (9oz)
Olive oil
1 tb Sesame seeds


Mint Riata:
200 g Yoghurt; Fonte Farm or Cloverdene Sheep from Karridale (7oz)
10 g Cucumber; skinned, seeds removed and finely diced
Fresh mint leaves; washed and finely sliced
Dollop of forest honey
Salt to taste

To make the riata:Place the yoghurt in bowl, add cucumber, mint and honey, mix together. Refigerate until ready for use.

Run finger over the snapper fillets and remove any bones or fins.

Whisk eggs, milk and seasoning until light and fluffy. Place flour in flat dish, egg mix in bowl and coconut and crumbs in another and arrange in that order. Begin 'crumbing' by dipping fillets in flour, covering both sides and shaking off exces, 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 skillet or frying pan heat a little oil to medium hot and gently fry fish until golden brown on both sides, approx one minute on each side.

Serve with crispy green and mint riata.


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