Coconut-crusted Fish is a traditional Nauruan recipe for a classic dish of fish fillets coated in breadcrumbs and shredded coconut that are fried to cook. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Coconut-crusted Fish
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Ingredients:
6 fish fillets (snapper or tilapia are good)
35g unsweetened shredded coconut
30g breadcrumbs
salt and freshly-ground black pepper, to taste
1 egg
1 lime, quartered
4 tbsp coconut oil
Method:
In a large bottomed mixing bowl, stir together the shredded coconut and breadcrumbs.
Crack the egg into another bowl and whisk until frothy. Season the fish fillets liberally with salt and black pepper.
Dip and coat the fish in the egg, and then dredge them through the coconut breadcrumbs, making sure they are well coated all over. You would do well to pat the breading a gently, to help it adhere nice and thickly.
Gently shake the fish free of any excess coating, and fry them over medium heat for about 3-4 minutes per side—the (the exact length of time will vary, dependent on the size and thickness of the fillets you have). Don’t over-cook, or the flesh will get too tough, but you do want the crust to have started turning a pleasing golden brown.
Serve your Nauruan Coconut Crusted Fish with a quartered lime and spam fried rice.
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