Snapper with coconut served with mint riata

Yield: 4 servings

Measure Ingredient
55 grams Breadcrumbs; (2oz)
1 kilograms Snapper; (2lb)
50 grams Plain flour; seasoned with a
\N \N ; little salt (2oz)
2 \N Free range eggs
100 millilitres Whole milk; (3 1/2fl oz)
\N \N White pepper
\N \N Black pepper
250 grams Shredded coconut; (9oz)
\N \N Olive oil
1 tablespoon Sesame seeds
200 grams Yoghurt; Fonte Farm or
\N \N ; Cloverdene Sheep
\N \N ; from Karridale
\N \N ; (7oz)
10 grams Cucumber; skinned, seeds
\N \N ; removed and finely
\N \N ; diced
\N \N Fresh mint leaves; washed and finely
\N \N ; sliced
\N \N Dollop of forest honey
\N \N Salt to taste

MINT RIATA

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.

Converted by MC_Buster.

Per serving: 279 Calories (kcal); 5g Total Fat; (18% calories from fat); 53g Protein; 2g Carbohydrate; 96mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 7½ Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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