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Crispy Coconut-Fried Fish with Tangy Spicy Sauce

Swap breadcrumbs for desiccated coconut to create a healthier, gluten-free take on fried fish. The spicy sauce is optional but pairs beautifully with the coconut-coated fish.

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This dish was so popular with my tasters that I made extra and added it to my regular rotation. It’s an easy, tasty twist on classic “fish and chips”—I served it with baked sweet potato fries. The spicy tomato-based sauce works well with other dishes too, and the coconut coating is a lighter alternative to a heavy batter. It was also a great way to use up a large packet of desiccated coconut.

I used cod here, but any firm white fish will work, and prawns could be an interesting variation. I shallow-fried the fillets to achieve a golden color and keep the coconut crisp; oven-baking might work but would require testing. I dust the fish in coconut flour before dipping in egg—almond flour is a fine substitute if preferred.

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Coconut Fish with Spicy Sauce

Angela Coleby

Servings
2

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Ingredients

  • 450
    g
    white fish
    skinned, boned and cut into strips
  • 2
    tbsp coconut flour
  • 1
    egg
    beaten
  • 60
    g
    desiccated coconut

SAUCE

  • 1 tsp grated fresh ginger
  • 1 tsp coconut oil or oil of choice
  • ¼ tsp chilli powder
  • 1 red chilli deseeded and finely chopped
  • 1 tsp ground coriander
  • ½ tsp ground nutmeg
  • 1 clove garlic peeled and finely chopped
  • 2 tbsp tomato purée
  • 1 to mato grated
  • 2 tbsp Tamari sauce or use soy sauce if preferred
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 tsp sugar substitute
  • Oil for frying

Instructions

  • Prepare the sauce first: heat the coconut oil in a frying pan and sauté the grated ginger, chopped red chilli, ground spices and garlic for about 2 minutes until aromatic.
  • Add the tomato purée, grated tomato, Tamari, lemon juice, water and sugar substitute. Simmer for about 3 minutes, then keep warm until ready to serve.
  • Toss the fish strips in the coconut flour, dip them into the beaten egg, then press into the desiccated coconut until evenly coated.
  • Heat oil in a frying pan and shallow-fry the coconut-coated fish until golden and cooked through on both sides.
  • Serve the fish with the spicy sauce on the side.
  • Enjoy!

Notes

Estimated nutritional info per serving (fish only): 500 Calories, 26g Fat, 48g Protein, 19g Total Carbs, 12g Fibre, 7g Net Carbs. Sauce per serving: 74 Calories, 3g Fat, 4g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs.

The nutritional information is an estimate provided by an online calculator.


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Coconut Fried Fish